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Old 04-27-2012, 12:19 AM   #11
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I use 10% or so of toasted raw wheat in most of my APA/IPAs. It's more like victory/biscuit malt for flavor and saving a buck or two. It gives me a house flavor. With those high kilned malts you should have all the malt flavor you could need. With American 2-row you need some crystal malt for flavor. The grain bill would make a good märzen.

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