~pHDI via Malt Color

[Silver_Is_Money]

Many have tried to equate malt color to pHDI and have generally crashed and burned via attempting to apply either linear or exponential equations. But what about attempting the use of logarithm based equations? Kick the tires on this spreadsheet and let me know what you think? It reduces barley malts to only 2 categories as to their deionized water mash pH. (1) Caramel/Crystal, and (2) All Others. My initial inspiration for the log based equation came from the 1995 book titled "Stout" by Michael J. Lewis, and therefore all credit goes to same, albeit that as seen here the original equation has been tweaked and modded.

Download at the Google Drive link seen below (by pressing the "down arrow" seen next to the printer icon in the upper right hand corner) and then launch and run in Excel or LibreOffice Calc.

https://drive.google.com/file/d/1L_qHkkqAMlOyTp_dzp8jE8zP1n3yCjpJ/view?usp=sharing

 

[Silver_Is_Money]

Head to the 'Brewing Science' forum for a practical application of the combined 'pHDI via Malt Color' and 'Buffering Coefficient via Malt Color' spreadsheet outputs.