So if I have a a ppg value is there a simple way to convert that to a % of fermentable sugars? Trying to figure out how much fermentable sugar is in rye and rye malt..
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler. 50l keg boiler 4" still mount 4" sight glass 1" drain.. 4 plate 4" bubbler, 600mm packed section