Function crystalMaltPhDefaults

Crystal malt DI pH and buffering as a function of colour.

pH_DI = clamp(5.42 − 0.00727 × °L, 4.4, 5.6)
B     = clamp(45 + 0.35 × °L, 45, 100)
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A straight line through Troester's caramel-malt measurements: ~5.35 at 10 °L and ~4.55 at 120 °L for the DI pH, with buffering rising from base-malt levels towards the roasted figure as the malt darkens. It's fitted to a handful of points, which is why it's clamped and why per-product values override it.