I'd be careful assuming that this spreadsheet, or any water calc spreadsheet, will tell you what your pH will be or was. Only way to know that for sure is to test the wort with a properly calibrated pH meter.
Absolutely, I don't have one though, I was using the spreadsheet to see what might have happened. I'll likely use paper next time, I have some that changes colour at each pH, so I will at least know approximately where I am.
I wouldn't worry about pH too much at that point. Only add the salts if the water appears to need it. Look at the concentrations in ppm that will be present in your final batch volume based on the additions you make. And a lighter touch with those salts is better, especially when you first start messing around with water modification. Undershooting will be much more forgiving in the final beer than overshooting.
Thanks, I will definitely take the undershooting approach.
You extract tannins when the pH AND temperature are high. You said your pH was low from the spreadsheet. You did not say how much and what you added as far as salts. I might not worry too much.
Well temperature was not too high, and pH was low so I guess tanins will not be a problem. I did not add any salts, and it was just distilled water.
You can boil the grains if you are doing a full mash. That is called a decoction. The beer does not turn out astringent since the pH of the mash is <6.0, more in the 5.5 range if done properly.
I was thinking of replacing a small part of my extract with 2 row malt to keep the other grains company - no full mashing on my horizons yet
Thanks for the feedback and information!