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  1. F

    fermentable vs. unfermentable sugars in speciality grains

    Hi, I would like to know if their is a way to estimate/calculate the ratio of fermentables and unfermentables sugars in speciality grains. For exemple, Palmer wrote that medium crystal (60-75L) yield a max ppg of 34 when mashing and 18 when steeping. Out of these numbers, how much is not...
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