So I’m going to do a cream ale (5 gal batch) this weekend. My recipe is 4.25 lb Pilsner Malt, 4.25 lb 2-Row and 1.5 lbs of Flaked Corn. My issues is my mash pH due to the lack of specialty grains. With a starting water pH of 8.3 i have very little acid in my grains to lower past say 5.5 pH. Here is my water profile on an unsoftened line.
TDS Est 257
Total Hardness 122
Nitrate 0.9 (SAFE)
Total Alkalinity 58
I typically add some Calcium Chloride (2g) to get my water in the 5.2-5.4 range. I know many people will just suggest get some 5.2 stabilizer. But I’d like to know with that water profile and with a mash volume of around 4.5 gals (takes in to effect all loses, absoroption, etc), should I add some distilled water to try to “soften” it up?
I do have a water softener, but no clue of the specs as this is the first time i"m doing a 100% base malt brew so never had expected pH issues this “bad”. Though I know 5.5 isn’t horrible, I’d like to get it a smidge lower and wanted some suggestions.