If using BIAB methods with no sparging, then acid malt use is fine. If sparging will be conducted, then you will need to use an acid to reduce the alkalinity of sparging water.
Boosting the Ca or Mg to get pH down might create excessive concentrations of those ions. That may not be ideal for many beer styles. Acidification is always preferred over mineralization.
My method uses RO water, a 5 gal cooler, single step mash and batch sparge. I use your software along with salt additions in the mash to achieve the desired pH and come close to the ppm for the desired style ie; yellow, amber, brown, black, full, balanced or dry.
Is it possible that by only adding salts to the boil I will have a better final product (assuming there are no issues with fermentation).
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