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Malting companies will provide the DP values for each malt (at least some do, ie: https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-maris-otter/) The process of "roasting" malts (caramel, chocolat...) will decrease the value, so in general, speciality malts will have less DP. You may calculate an average DP for your recipe, but remember that ...


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