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The Don

Dunder Recipe

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Going about making my first dunder mash. Have read that 20-35% of next mash should be composed of dunder. Should same ratio of molasses / gws / H2O / yeast from original mash recipe be used or does it need tweaking in some fashion? Wondering what others have found. Thank you!

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Volume of dunder will replace the volume of water from the last batch. Be careful of your PH though. The dunder will lower the mash PH, and your yeast will not like a PH that is too low, which will also drop during fermentation. 

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