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Old 06-06-2014, 05:10 PM   #11
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Quote:
Originally Posted by GilaMinumBeer View Post
WTF? He's talking about grain.

Ok so shoot me, I read it wrong....


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Old 06-07-2014, 04:04 PM   #12
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Originally Posted by GilaMinumBeer View Post
OP, can you scan or photograph the malt analysis sheets and post them?

Your calc method based on fine grind is correct although I think 46 is the number for sucrose.

Worste case, you may have to perform your own congress mash. 1lb fine ground malt mashed in 1 gallon of water and measure the runnings. Hardest bit is separating the wort from the flour.
Hey Gila

Sure, Here it is.
I still havent figured out how to calculate the exact ppg. I mean I know it will be something between 36 and 38, but I really wanna be more precise than be off 1 or 2 points.

Thanks.
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Old 06-07-2014, 07:48 PM   #13
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Here are the BeerSmith figures for Weyermann.

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Old 06-07-2014, 07:52 PM   #14
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Keep in mind as stated elsewhere - this is potential so your efficiency reduces the ppg.

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