Grain database

36 malts with typical color and — for 31 of them — measured distilled-water mash pH and buffering coefficients from published titration data. These are the same numbers the calculator's mash pH model uses.

Base malts

2-Row Pale (Briess) 1.8 °L 2-Row (Rahr) 1.8 °L · DI pH 5.56 measured6-Row (Briess) 1.8 °L · DI pH 5.79 measuredPilsner (Weyermann) 1.7 °L · DI pH 5.62 measuredPilsner (Best Malz) 1.9 °L · DI pH 5.73 measuredMaris Otter (Crisp) 3 °L · DI pH 5.69 measuredVienna (Weyermann) 3.5 °L · DI pH 5.65 measuredMunich Light (Franco Belges) 6 °L · DI pH 5.62 measuredMunich I (Weyermann) 6 °L · DI pH 5.44 measuredMunich II (Weyermann) 9.5 °L · DI pH 5.54 measured

Wheat, oats & adjuncts

Wheat Malt (Weyermann) 2 °L · DI pH 6.04 measuredWheat Malt (Rahr) 2.2 °L White Wheat (Briess) 2.4 °L Flaked Oats 1.5 °L · DI pH 6.21 measuredFlaked Barley 1.7 °L · DI pH 5.64 measured

Crystal & caramel malts

Crystal 10 (Briess) 10 °L · DI pH 5.38 measuredCrystal 20 (Briess) 20 °L · DI pH 5.22 measuredCrystal 40 (Briess) 40 °L · DI pH 5.02 measuredCrystal 60 (Briess) 60 °L · DI pH 4.66 measuredCaramel 80 (Briess) 80 °L · DI pH 4.77 measuredCrystal 90 (Briess) 90 °L · DI pH 4.77 measuredCrystal 120 (Briess) 120 °L · DI pH 4.75 measuredCrystal 150 (Briess) 150 °L · DI pH 4.48 measuredCaraMunich I (Weyermann) 34 °L · DI pH 5.10 measuredCaraMunich II (Weyermann) 45 °L · DI pH 4.71 measuredCaraMunich III (Weyermann) 56 °L · DI pH 4.92 measuredCaraAroma (Weyermann) 150 °L · DI pH 4.48 measured

Roasted malts

Chocolate (Crisp) 600 °L · DI pH 4.70 measuredRoasted Barley (Briess) 300 °L · DI pH 4.70 measuredRoasted Barley (Simpsons) 550 °L Black Patent (Briess) 500 °L · DI pH 4.62 measuredCarafa I (Weyermann) 340 °L · DI pH 4.71 measuredCarafa Special I (Weyermann) 340 °L · DI pH 4.73 measuredCarafa Special II (Weyermann) 415 °L · DI pH 4.77 measuredCarafa III (Weyermann) 528 °L · DI pH 4.81 measured

Acid malt

Acidulated (Weyermann) 1.8 °L