termtermman
New Member
So I've read thru my copy of "how to brew" by Palmer several times, searched the database here and online. Everyone says that toasted/roasted malts have higher acidity which will lower ph. my question is this: is there any data available on commonly used malts that would allow you to calculate how much of a particular malt added to a mash would result in say a .1 reduction in ph? I realize that there are many other ways to adjust mash ph, but if you could do it with malt and not drastically affect your flavor profile I'd sure give it a try.