Flaked Wheat
Wheat / oat, typically 2 °L (4 EBC). Malt color varies by lot, treat listed values as typical and adjust to your malt analysis.
| Type | Wheat / oat |
|---|---|
| Typical color | 2 °L · 4 EBC |
| Distilled-water mash pH | 6.57 (measured, titrated) |
| Buffering (a1) | -28.2 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 Wheat 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. Lot-to-lot variation of ±0.1 pH is normal. Malt DI pH, explained: what it is and how to measure your own →