thegenerallee wrote:On this topic, when someone says they're doing an all grain mash (for example, with rye) is the malt still necessary? Does it take away from it being "all grain" or is the "all grain" title coming from not having to add sugar into the mash?
thegenerallee wrote:@rtallbigr: Thanks for the info. So what ratio would you say comes into play with adding malt to a grain such as rye? How much malt needs to be added to feed "x" amount of rye grain?
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