I do recognize my efficiency has other factors, but wasn't sure how much the toast versus standard malting may effect potential starch/sugar yields. Understanding that to achieve a flavor profile you make slight sacrifices in other areas, it seemed possible to me but to what degree I couldn't...

++++7 or 4 !

Thanks for posting this. I have a couple that i used last night that there not in the tool and my efficiency was low. I used American Wheat and Rye as placeholders but they were both toasted. My efficiency has been better as of recent but last night it seemed very low for what i've been...

Anyone have an idea what may closest match this in the recipe builder? Not trying to be dumb but can I build a custom grain profile and where do I get the info to do so?