Extract versus Fementability

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simple one
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Extract versus Fementability

Post by simple one » Wed Nov 23, 2016 1:47 pm

As I am currently piddling about making a brewing spreadsheet (more for my own understanding, rather than replacing one I currently use), I have come across a bit of a quandary.

All grains state extract, and that makes my life pretty easy. However where can I find how fermentable this extract will be? I understand that fermentability can be process dependent, however there must be a rough list?

Cheers!
Currently serving - Maltmillers Oatmeal stout - Bottled, Pale Rye APA - FV

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