yankinoz
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Regarding competitions, the category all grain suggests, well, all grain, but definitions I've found of "partial mash" specify that 50% of more of the fermentables come from extracts. So where do mostly mashes with 1--49 percent extract fit in?
I ask because I often brew with 10-20 percent DME, as well as all grain, and have come to prefer mostly mash.
I ask because I often brew with 10-20 percent DME, as well as all grain, and have come to prefer mostly mash.
