I am planning a brew where Rye malt is a considerable component of the grist. I am trying to predict my mash pH by taking the weighted lab wort pH contributions of each of my malts, and accounting for residual alkalinity.
I have read that rye malt, like wheat malt has tendency opposite to barley, in that it increases pH. Unfortunately, I haven't been able to find a malt analysis or other reliable information that would give even an estimate of lab wort pH for rye malt. Does anyone happen to know this value (even roughly?) or have a resource that might be useful? The supplier of the rye malt in this case is Canada Malting.