Flaked Oats
Wheat / oat, typically 1.5 °L (3 EBC). Malt color varies by lot, treat listed values as typical and adjust to your malt analysis.
| Type | Wheat / oat |
|---|---|
| Typical color | 1.5 °L · 3 EBC |
| Distilled-water mash pH | 6.21 (measured, titrated) |
| Buffering (a1) | -48.2 mEq/kg per pH |
In the mash
Wheat and oat products mash noticeably higher than barley base malt, measured distilled-water pH runs around 6.0 and above, so wheat-heavy grists push mash pH up and typically need more acid, especially on soft water.
Build a water profile around it →The calculator opens a new batch with Flaked Oats 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: D.M. Riffe's published linear buffering fits. Lot-to-lot variation of ±0.1 pH is normal. Malt DI pH, explained: what it is and how to measure your own →