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Thanks a million. I will use this as a starting point for calculating color! Cheers!!! :beer::beer::beer::beer:
 
I toast mine crushed since i buy all my grain that way, however i believe whole grain would be better.
 
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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