Are you mashing Crystal Malts and dark grains?

[Silver_Is_Money]

From reading it, he seems to be indicating that is because of the lack of enzymes that are in a mash with base malts. So I wonder how those extract % numbers look when rather than steeping in a pot of hot water, you throw them in your mash, but only for the last 10 minutes?

It appears that you will need to do a series of side by side comparisons. Or get Brulosophy to do them....