Ok, I have been playing around with the spreadsheet all weekend. i am starting to understand the relationship of different mineral additions/subtractions but i dont feel comfortable adjusting my water. Example, when i adjust my water to mimic the water in, Koln Bruin water says my water is way too alkaline. An when i add Lactic acid it throws my water. I'm confused. If German purity laws prohibit any water additions how do they lower the pH to acceptable levels? What am I missing?
I'll point out 2 things....don't go for a regional water profile. Use a color/flavor profile. And those German laws were about taxes, not beer purity.