Grain database

73 malts with typical color and, for 48 of them, measured distilled-water mash pH and buffering coefficients from published titration data. These are the same numbers the calculator's mash pH model uses.

Base malts

2-Row Pale (Briess) 1.8 °L 2-Row (Rahr) 1.8 °L · DI pH 5.56 measured6-Row (Briess) 1.8 °L · DI pH 5.79 measuredPilsner (Weyermann) 1.7 °L · DI pH 5.62 measuredPilsner (Best Malz) 1.9 °L · DI pH 5.73 measuredBarke Pilsner (Weyermann) 1.8 °L Floor-Malted Bohemian Pilsner (Weyermann) 1.9 °L · DI pH 5.85 measuredMaris Otter (Crisp) 3 °L · DI pH 5.69 measuredVienna (Weyermann) 3.5 °L · DI pH 5.65 measuredMunich Light (Franco Belges) 6 °L · DI pH 5.62 measuredMunich I (Weyermann) 6 °L · DI pH 5.50 measuredMunich II (Weyermann) 9.5 °L · DI pH 5.54 measuredPilsner (Rahr) 1.7 °L · DI pH 5.80 measuredPilsen 2RS (Castle) 1.9 °L Golden Promise (Simpsons) 2.5 °L Beech Smoked (Weyermann) 2.8 °L Pale Ale (Weyermann) 3 °L Pale Ale (Rahr) 3.4 °L · DI pH 5.67 measuredPale Ale (Briess) 3.5 °L Pale Ale (Castle) 3.7 °L Bonlander Munich (Briess) 10 °L · DI pH 5.62 measuredAromatic Munich (Briess) 20 °L · DI pH 5.39 measuredMelanoidin (Weyermann) 27 °L · DI pH 4.94 measured

Wheat, oats & adjuncts

Wheat Malt (Weyermann) 2 °L · DI pH 6.07 measuredWheat Malt (Rahr) 2.2 °L White Wheat (Briess) 2.4 °L · DI pH 6.00 measuredFlaked Oats 1.5 °L · DI pH 6.21 measuredFlaked Barley 1.7 °L · DI pH 5.64 measuredFlaked Wheat 2 °L · DI pH 6.57 measuredFlaked Corn 1 °L · DI pH 6.24 measuredFlaked Rye 3 °L · DI pH 6.65 measuredTorrefied Wheat (Crisp) 3 °L

Crystal & caramel malts

Crystal 10 (Briess) 10 °L · DI pH 5.28 measuredCrystal 20 (Briess) 20 °L · DI pH 5.15 measuredCrystal 40 (Briess) 40 °L · DI pH 4.87 measuredCrystal 60 (Briess) 60 °L · DI pH 4.76 measuredCaramel 80 (Briess) 80 °L · DI pH 4.77 measuredCrystal 90 (Briess) 90 °L · DI pH 4.77 measuredCrystal 120 (Briess) 120 °L · DI pH 4.71 measuredCrystal 150 (Briess) 150 °L · DI pH 4.48 measuredCaraMunich I (Weyermann) 34 °L · DI pH 5.10 measuredCaraMunich II (Weyermann) 45 °L · DI pH 4.71 measuredCaraMunich III (Weyermann) 56 °L · DI pH 4.92 measuredCaraAroma (Weyermann) 150 °L · DI pH 4.48 measuredCarapils (Briess) 1.5 °L Carafoam (Weyermann) 2.2 °L · DI pH 5.88 measuredCaraHell (Weyermann) 10 °L CaraRed (Weyermann) 19 °L Light Crystal (Crisp) 64 °L Crystal Medium (Simpsons) 67 °L Medium Crystal (Crisp) 101 °L Special Belgium (Castle) 109 °L DRC (Simpsons) 113 °L · DI pH 4.58 measured

Roasted malts

Chocolate (Crisp) 600 °L · DI pH 4.70 measuredRoasted Barley (Briess) 300 °L · DI pH 4.70 measuredRoasted Barley (Simpsons) 550 °L Black Patent (Briess) 500 °L · DI pH 4.62 measuredCarafa I (Weyermann) 340 °L · DI pH 4.71 measuredCarafa Special I (Weyermann) 340 °L · DI pH 4.73 measuredCarafa Special II (Weyermann) 415 °L · DI pH 4.70 measuredCarafa III (Weyermann) 528 °L · DI pH 4.81 measuredBiscuit (Castle) 19 °L Amber (Crisp) 27 °L · DI pH 5.10 measuredVictory (Briess) 28 °L · DI pH 5.19 measuredSpecial Roast (Briess) 40 °L · DI pH 4.91 measuredBrown (Crisp) 51 °L · DI pH 4.97 measuredPale Chocolate (Crisp) 207 °L Chocolat (Castle) 338 °L Chocolate (Simpsons) 442 °L · DI pH 4.55 measuredBlack Malt (Crisp) 485 °L Blackprinz (Briess) 500 °L Midnight Wheat (Briess) 550 °L

Acid malt

Acidulated (Weyermann) 1.8 °L