I should be grateful for some advice on my water profile, and especially in reducing my Mash PH. I usually have a start water PH of 7.2 (average), and what I am finding is even when using Brun Water and adding normal adjustment of: Gypsum, Epsom salt and Calcium chloride to try and have a predicted PH target of say 5.4, I often find that my actual PH is 5.6 to 5.7. I do use a PH Meter to test my PH.
I also carry out an alkalinity test using a Salifest kit before each brew and my total alkalinity as CaCO3, mg/L averages out at 11. This is always only one point (up or down on the brew day). This is backed up with a full Water report from Wallybrew, which indicated my total alkalinity as CaCO3, mg/L 11.
Though, I appreciate that a Mash PH of 5.7 is still within acceptable parameter, but what I am finding is my pre-boil SG is lower than predicted and missing my targets.
The one thing that I have not tried is to add any acid additions, and therefore would you recommend that I use an acid addition, and if so which type of acid type of acid such as: CRS, Phosphoric, Hydrochloric etc?
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