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NorwegianAle

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Hi. I have a question on malt i have toasted at home. I have used this chart for making different types:
http://www.howtobrew.com/section4/chapter20-4.html
I wonder what commersialt malts each type would compare best to, as I find it hard to plan a recipe in beersmith especially when it comes to color and OG. Any experience? Thnx!
 
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NorwegianAle

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Thanks a million. I will use this as a starting point for calculating color! Cheers!!! :beer::beer::beer::beer:
 

Wolfdust

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I toast mine crushed since i buy all my grain that way, however i believe whole grain would be better.
 
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NorwegianAle

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You might want to consider lowering the time in the oven, given that crushed grains have more exposed surface. Not that i know this for sure, i would just guess that the laws of physics apply here aswell, right? Happy brewing! Just pitched yeast for my belgian dubbel today:)
 
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