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All grain noob here.....

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wooden shoes fall into the category of 'adjuncts'.   treat them like steeping grains. never make wooden shoes more than about 15-20% of your grain bill. the problem with most ag recipes that use wooden shoes as an adjunct is that they fail often to tell the brewer to weigh them down in the wort in order to improve extraction efficiency.


be very careful not to use wooden shoes that were made of weather-sealed wood or you might leech arsenic into your wort. ideally you want to use unfinished shoes made from either pine or oak. . . and always use only fresh wooden shoes if you can help it.

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