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  1. P

    Chocolate Cherry Wheat

    just curious - why not ditch the baker's choc and just use choc malt instead? it may provide less of a bite esp. when using fresh (and tart tannin toting) bing cherries. let's face it, I like drinking Manhattans because they are malty & tart. Malts make the world go-round, so why not pass on...
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