Hello all.
I'm planning my 3rd all-grain batch, and have recently been doing some research into brewing water and mash pH. I understand the basics, and it looks like my water profile (using the bru'n water spreadsheet) should get my mash pH to about 5.6 after dough-in. Come brew day, if I don't hit 5.6 for some reason, are there any good resources for adjustments in the mash? I'm finding a lot of information about adding lactic acid to lower the pH, and either calcium carbonate or sodium bicarbonate to raise it. The problem is, I'm not finding any guidelines for how much to add. One discussion I came across mentioned adding 1 single teaspoon of baking soda which raised the pH by one whole point and the brewer had to add in acid malt to dial back the pH. This thread didn't list any other details though, such as how large the batch was, what style and grains, etc.
So my main question is this--are there any tables or calculators that will help you determine the approximate amount of each additive to achieve the target pH?
Thanks!