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Mashing a 6 grain bourbon next week, because - why not?
The malts are all roast or kilned.
The other flip for us - we generally don't use malted rye or malted oat.
Don't want to add amaranth, sorghum, millet, buckwheat, or quinoa - since those are all pseudocereals and not true grains. Didn't add triticale because it's just a rye/wheat hybrid.