Brown (Crisp)
Roasted malt, typically 51 °L (134 EBC). Malt color varies by lot, treat listed values as typical and adjust to your malt analysis.
| Type | Roasted malt |
|---|---|
| Typical color | 51 °L · 134 EBC |
| Distilled-water mash pH | 4.97 (measured) |
| Buffering (a1) | -45 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 Brown (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
pH data: measured values compiled and cross-normalized in D.M. Riffe & M. Spencer, "A Homebrewing Perspective on Mash pH III" (2018), from measurements by Troester, deLange, Bies, Geurts, Walts, and Riffe-Spencer; multi-study means where several labs measured the same malt (distilled-water pH only; class-average buffering applied). Lot-to-lot variation of ±0.1 pH is normal. Malt DI pH, explained: what it is and how to measure your own →