Black Patent (Briess)
Roasted malt, typically 500 °L (1324 EBC). Malt color varies by lot — treat listed values as typical and adjust to your malt analysis.
| Type | Roasted malt |
|---|---|
| Typical color | 500 °L · 1324 EBC |
| Distilled-water mash pH | 4.62 (measured, titrated) |
| Buffering (a1) | -41.5 mEq/kg per pH |
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 Black Patent (Briess) 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: Kai Troester, “The effect of brewing water and grist composition on the pH of the mash” (2009, braukaiser.com). Lot-to-lot variation of ±0.1 pH is normal.