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?
Confused about acid malt? You won't be after you post your malt-related questions here!
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