One area I have not mastered yet has been water additions and Ph level in my beers. I have recently moved to LA from NYC and so I have switched to using distilled water for brews and I have both salts and acids I can use for ph. I just got a ph meter.
If I want to make a light and hoppy beer say with the following additions 5g gypsum, 4g epsom salt, 3g of CaCl, all of which lower the original ph of distilled water (7 ph), what effects am I likely to see?
What kind of ph calibration solution should I buy as well?