Marshall explains it pretty well for what many follow for lagers:
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I batch sparge for all the reasons stated above. As to setting the grain bed, I use a little rice hulls and a fairly fine crush, then I run off slowly while vorlaufing. Probably just under 50% flow rate. Then when it looks reasonably clear I start collecting pretty close to wide open. Then I put a double strainer on top of my boil kettle and pour the wort through it to catch any husks that might have gotten through. I check my late runnings and they are always above 1.15 or so, so I assume the best as to astringency and pH....YMMV, of course.1.015 is what I think you meant.
Your pH was not 3.2. It's simply not possible just from several tsp of minerals; you'd have to add a LOT of actual lactic acid to get to 3.2. 5.2 perhaps, but 3.2 no way, no how.
By the way, you should never ever ever use minerals to adjust pH. Minerals are for taste. Use acid (lactic, phosphoric, or acid malt) to adjust pH.
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