Shoppy
Member
I have just begun my AG adventure and had a question about pale malt. Both times I have used pale malt in my partial grain brews I have had low efficiency problems (50%-55%). The last batch I brewed (1st all grain attempt) used Maris Otter malt as a base and some specialty malts and I hit 75%. Any ideas on why the starch conversions seem to be more difficult with pale?