Well it's going to be my sons beer and since he is the bio engineer in the family I asked him to pick the profile he thinks is best. He also was thinking about the malty Amber. I have been reading about the challenges getting chalk to actually dissolve in water, seems more trouble than it's worth. I do have a ph meter to measure my mash but from what I am told 15 min into the mash is sort of late to try to adjust. So far I have been doing well with the beersmith calculated lactic acid additions to mash water. I do have a pound of Vienna malt and a pound of Munich malt in this recipe.
I played around with not adding chalk and adding gypsum instead , but it always seems to throw something else off. They should add a checkbox to calculate based on ingredients you would like to omit.
I will prob brew a second batch of this soon ( one for me), and I may choose whatever water profile my son doesn't choose so we can compare the beers. ( assuming we are between the malty Amber and the Munich).
Thank you for all the input !