Keep posting this sort of information since it will help refine the malt acidity parameters.
Martin, is there a simple procedure a brewer can perform on a small malt sample to determine its relative acidity in a mash? Something along the lines of "take X grams of pulverized malt, add to Y grams of distilled H2O at 68 degrees F, wait Z minutes, record pH?"
I'm sure there are plenty of people on this forum who would be happy to perform this sort of data gathering (and send you the results), so having a standard process seems like good idea. And if there is also a simple way to translate that discovered pH value to an adjusted "L" value to plug into Brunwater to improve its performance, that would be good to know.