Reducing water alkalinity

[Will_D]

As no-one has mentioned this:

Its the pH of the mash thats important and not the brewing water's initial pH.

You are aiming for a mash pH of 5.2 (I think!)

pH is NOT neccessarily linked to Total Carbonate Hardness/ Sulphate levels / temporary hardness viz. a viz. permanent.

Water chemistry imho is the last thing you should worry about!

[Beerbuddha]

5.2-5.6ph. Yes you are correct Will as always.

I can only speak from my experiance when i started looking into water chemisty.

I got water tested and then started using the calculator i metioned whilst using CRS as my water is full of lime.

Then when i mastered that i started looking into ph...bought a tester and started testing...adjusting mash ect.

When that all started to get familiar i started using brun water and getting exact water profiles for the beers that suited my taste whilst using RO water as a base liquor.

I could have been a slow starter  so maybe auralabuse can skip straight to the end game.