Carafa Special II (Weyermann)
Roasted malt, typically 415 °L (1099 EBC). Malt color varies by lot — treat listed values as typical and adjust to your malt analysis.
| Type | Roasted malt |
|---|---|
| Typical color | 415 °L · 1099 EBC |
| Distilled-water mash pH | 4.77 (measured, titrated) |
| Buffering (a1) | -44 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 →Add Carafa Special II (Weyermann) to a grain bill in the calculator and the mash pH prediction updates live — with a per-lot DI pH override if you've measured your own sack.
pH data: interpolated between adjacent malts in Kai Troester’s 2009 measurements. Lot-to-lot variation of ±0.1 pH is normal.