formula

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  1. Barfield

    Question about Formula Quoted in Greg Noonan's "New Brewing Lager Beer" Book

    On page 12 of Greg's book, there's a familiar and frequently requoted formula for as-is, coarse grind yield. The formula is also reposted by Stan Hieronymus at ProBrewer here. My question is: what is the magic number "0.002"? It's not discussed in the text. Assuming a typical malt from Crisp...
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