Low EBC roasted malt and Brun' water

[kangabrew]

Hi,

I have a roasted malt (biscuit) at about 58.5 EBC (22.3 L). When I choose roasted malt in Brun' the cell turns red. Should I use crystal malt or base malt or keep it roasted anyway?

This is the malt I am using:
https://www.northernbrewer.com/dingemans-belgian-biscuit-r-malt

Thanks.

 

[mabrungard]

It doesn't really produce the acidity that a true roast does. You are better off considering it a base or crystal malt. The good thing is that you are probably only a small percentage and it won't have a huge impact on pH.

 

[kangabrew]

It doesn't really produce the acidity that a true roast does. You are better off considering it a base or crystal malt. The good thing is that you are probably only a small percentage and it won't have a huge impact on pH.

Hi,

Thank you for you answer. Yes, I only use about 5 %. I'll go with one of the other options (they seem to produce the same result).