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Point 1 needs some more elaboration actually. In the mash, part of starches are indeed turned into fermentable sugars, and unfermentable sugars. But you would not add sugar adjuncts directly to the mash. Extra sugars (sucrose (castor sugar) or glucose/dextrose, cane sugar, sugar syrups), would be added either during the boil, or when racking to a secondary ...

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