Mash pH software and corn or rice additions to the grist

[Silver_Is_Money]

How does run of the mill mash pH software typically handle corn and/or rice? Do you leave them out of the software altogether when using it to compute your nominal mash pH? Do they alter mash pH?

 

[MaltMaker]

An excellent question. What is the DI pH of Flaked Corn, Corn Syrup, Dextrose, Rice Syrup Solids, White Rice, or Flaked Rice?

I don't know if any of these have been measured explicitly but most will add low acidity and could be considered a "base" grain with a low Lovibond (SRM) value of 1 - 2.

Perhaps asking in the science forum will get you a better answer (or a bunch of arguing about technicalities!).