I have finalized my recipe to brew on Saturday. It is not really an Alt but for our purposes, let's say it is...
I plan to use the Dusseldorf water profile. What pH should I shoot for? I have recently started treating my water and have just been adjusting to 5.4. From what I am learning, darker beers seem to benefit from 5.5 and pilsners from 5.2. I assume for a beer like this that 5.3 or 5.4 would be sufficient?