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If your brewhouse consitantly achieves 95% just use that setting in your recipe/brew software and it will cascade to the grains allowing you to reduce their wieghts to hit a target OG. This will mainly result in a reduction in the base malt, while keeping most specialty grains close to original weights. Or you can estimate by hand, if a recipe is calculated ...


I have always used black tea stewed for about 30-45 min, and used as my about half of my brewing water, if you want to try with raisins have a look here:

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