I just went to add some Crisp Chocolate malt into my inventory and usually I do it with out much thought but in reviewing the numbers I can't understand why the extract potential of this malt was at 1.035 for the setting. It just seemed odd to me that a malt roasted at this level 425-475 L could have that much extract potential.
I looked at the other roasted malts and many of them had similar SG potentials. Shouldn't the potential of this malt be near or at 1.000? Am I missing something here or not understanding what's going on? Thanks
I looked at the other roasted malts and many of them had similar SG potentials. Shouldn't the potential of this malt be near or at 1.000? Am I missing something here or not understanding what's going on? Thanks