[PORTERHAUS]

Just curious how to handle toasted or slightly roasted malts when using Bru'n Water. In particular I'm talking about malts like Special Roast, Aromatic, Melanoidin, home toasted grains..etc. They are anywhere from 20-50 lovibond or so. I would imagine you would input them as roasted malts in the grain bill list in the software?

[denny]

That's what I'd guess, but maybe not since they have some DP.  Hopefully Martin will weigh in so we'll all know!

[PORTERHAUS]

I am hoping Martin does chime in, and usually does. It does make a difference when entering them as base malts, crystal malts or roast malts. As base malts, ph estimate is high and I would need to acidify the mash. Entered as crystal or roast malts and that ph estimation drops where acid is not needed.

[mabrungard]

The roast setting applies only to grain that has been carbonized to some degree. That is not the case with these moderately kilned examples. I typically apply the Base or Crystal setting when using those grains along with their elevated color setting.

[PORTERHAUS]

The roast setting applies only to grain that has been carbonized to some degree. That is not the case with these moderately kilned examples. I typically apply the Base or Crystal setting when using those grains along with their elevated color setting.

Thanks Martin, that's what I figured but glad to get clarification.

[JimBurt1]

Where would Midnight Wheat go, under wheat or roast?
Thank you,
Jim

[Robert]

Where would Midnight Wheat go, under wheat or roast?
Thank you,
Jim

Under roast, and set the color to 550.  After a certain degree of roasting, it doesn't matter anymore what the base grain was.

[mabrungard]

I agree with Robert on this.