Chocolate (Crisp)
Roasted malt, typically 600 °L (1589 EBC). Malt color varies by lot — treat listed values as typical and adjust to your malt analysis.
| Type | Roasted malt |
|---|---|
| Typical color | 600 °L · 1589 EBC |
| Distilled-water mash pH | 4.70 (measured, titrated) |
| Buffering (a1) | -76.4 mEq/kg per pH · a2 -0.4, a3 -3.84 (cubic) |
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 Chocolate (Crisp) 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: A.J. deLange’s published malt titration curves (MBAA Technical Quarterly 52(1), 2015). Lot-to-lot variation of ±0.1 pH is normal.