[Wort-H.O.G.]

Hmm, those are the values that I estimated from Troester's studies. I guess the maltsters are reading Bru'n Water?

interesting. Martin- not knowing your logarithm for base malt. might it be the floor malted maris is higher than your typical base malt?

The Warminster is killed darker than other MO malts. Many of the other MO malts are in the 3-4 range, and Crisp MO is floor malted and has a Lovibond rating of 3.5 to 4.0, which is a little lower than the Warminter.

and from what they tell me, it can be as much as 5.5 lovi. figure bru'n water uses a much lower formula for lovi and hence acidification for average base malt.

edit; realize thats probably not right...formula must be constant at base (0.28 x Lovibond Rating).

[Wort-H.O.G.]

update:
brewing another batch now with everything the same as previous batches. actually got a new hanna with 3 digit resolution and stil have and used my 2 digit hanna meter. both were calibrated.

bru'n water projected my PH at 5.38. mashed in and waited 10 minutes and drew a sample and chilled to 72F. reading on both meters was 5.17 and 5.2. thats with the maris otter set to base malt. so added anoth .5 gram of baking soda bring total baking soda addition to 1.5gr. PH reading was 5.21 and 5.2.

so with that went back into bru'nwater and adjusted my maris otter from base malt to crystal. also changed water from RO to distilled (im thinking my water my be closer to distilled than RO default profile-planning on sending sample out to get water report to confirm).  with these adjustments bru'n water now projects my mash to be 5.22- basically right on the money of what I hit. 

interesting findings i thought.

[Wort-H.O.G.]

update after some tinkering:

-ive now mashed with the melanoiden with similar quantities in other recipes, and no abnormal PH variance vs. Bru'n water.

- ive mashed with floor malted maris otter with no melanoiden, and no abnormal PH variance vs. Bru'n water.

- i mashed today with regular maris otter crisp, and similar quantities of melanoiden in previous recipe with the floor malted maris otter, and no abnormal PH variance vs Bru' n water.

So, it appears that the combination of the melanoiden and the floor malted maris otter make for a more acidic mash that is not going to calculate accurately in bru'n water.