Roasted Barley (Briess)
Roasted malt, typically 300 °L (794 EBC). Malt color varies by lot, treat listed values as typical and adjust to your malt analysis.
| Type | Roasted malt |
|---|---|
| Typical color | 300 °L · 794 EBC |
| Distilled-water mash pH | 4.70 (measured, titrated) |
| Buffering (a1) | -35.4 mEq/kg per pH · a2 -38.1, a3 6.86 (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 →The calculator opens a new batch with Roasted Barley (Briess) 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: A.J. deLange's published malt titration curves (MBAA Technical Quarterly 52(1), 2015). Lot-to-lot variation of ±0.1 pH is normal. Malt DI pH, explained: what it is and how to measure your own →