Resurrecting this thread to ask a question about how melanoidin malt should be classified on the Bru'n Water mash acidification sheet.
The Crystal Malt selection on the Mash Acidification sheet is the most 'acidic' of the normal malts. If you hover your cursor over the Grain Type header on the Mash Acidification sheet, you'll see that Melanoidin Malt is called out as a Crystal Malt.
Any grain with a color rating of over 200L is a Roasted Malt
Any stewed or otherwise processed, non-Base malt is a Crystal Malt
Any Pilsner, Lager, 2-row, 6-row, Pale, Munich, Vienna, Mild, Wheat, Oat, or flaked grain is a Base Malt.