Brewing a Munich Helles on Tuesday, I'm using Tesco Ashbeck water. This is what I have currently..
I'm happy with using CRS over lactic acid/acid malt as this gives me instant alkalinity reduction and adds to the sulphate/chloride. I've also bumped up the calcium with a little gypsum and calcium chloride.
My quesions are
Does this look sufficient?
Am I better off using lactic/acid malt?