Base Malts. Base malts usually account for a large percent of the total grain bill, with darker-colored specialty malts accounting for 10 to 25% of the grain bill. The only exception is wheat malt, which can make up to 100% of the total grain bill in brewing wheat beers. Base malts and, to some extent, light-colored specialty malts provide most of the enzymatic (diastatic) power to convert starches into fermentable sugars. The base malts provide the highest extract potential.
Brushing too hard, improper flossing techniques, infection or gum disease, can cause sensitive gums. (1) Other causes unrelated to oral hygiene could include a Vitamin K deficiency, hormonal changes during pregnancy, leukemia or blood disorders.
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