Black Malt (Crisp)
Roasted malt, typically 485 °L (1284 EBC). Malt color varies by lot, treat listed values as typical and adjust to your malt analysis.
| Type | Roasted malt |
|---|---|
| Typical color | 485 °L · 1284 EBC |
| Distilled-water mash pH | 4.68 (class estimate) |
| Buffering (a1) | -68 mEq/kg per pH |
In the mash
Roasted malts are acidic, but their acidity plateaus: Troester's titrations found roughly 40 mEq/kg regardless of how dark the roast goes, and deLange's curves agree. That's why brewwtr predicts dark grists mash higher than color-scaled models suggest, and why stout brewers on soft water rarely need the baking soda that older calculators prescribe.
Build a water profile around it →The calculator opens a new batch with Black Malt (Crisp) already in the grain bill; the mash pH prediction updates live, with a per-lot DI pH override if you've measured your own sack.
More malts
No published titration for this malt yet, the model applies class-average parameters for its type and color. Colors from public maltster specifications.