I have read through Martins Brunwater and do currently use his spreadsheet. But no where on there did I see anything regarding this question. Maybe I am missing it on there, but is there a place once you select which water profile to go with that tells you what pH is acceptable?
As I add my grains to the spreadsheet and plug in my water salts, it provides me with an estimated pH at room temp (I use RO water). But then, as I understand it, it is up to me to further adjust and fine tune the estimated pH with either acid to decrease pH into the mash based on what I am looking for in the final product.
For example, the next beer I am brewing is a 5 srm patersbier. I selected the yellow balanced profile and after adding salts and checking my estimated pH it came in at 5.6 (IIRC). I then had to add back lactic acid (88%) to lower the mash pH. How do I know what mash pH to adjust to in this case? 5.4, 5.3, lower? I guess I am curious as to how one goes about selecting which final mash pH to settle on?
Sorry for the rambling, but I am trying to put my question into words. Hope that worked and thanks for the assistance...