Thanks for updating the calculator. I have relooked at my calculations (all the numbers above were calculated based on same grist and water) again and found that I had some acid malt that I had forgotten to delete. The numbers are now closer (Kaiser 5.6, Brun 5.7 and EZ 5.
. My alkalinity is 0,9-1,0 mmol/l as reported by the local water supplier.
I was hoping to be able to just calcluate the ph and live with strips, but I now also realize that the boil & cast out ph is important so I now plan to get a meter. The only local commercial brewery shared a recipe and I noticed they added CaCl and Lactic Acid both to the mash & boil at a ratio 3:1. I have found some articles but there appears to be less than those covering mash ph. I would appreciate any suggestions on what to read.
Looking forward to brew a pale ale tomorrow. Hopefully the hops will come out better than in the past with the water adjustments.