So, just got it in the settling tank. Went with the Jever profile, really close on everything. I can really taste the difference in the chilled wort from last batch with just CaCl2 and acid. Flavors (especially malt but also hops) seem to have less intensity but more complexity. Obviously there are synergies with all the various minerals that are outside my understanding. This will have lower chloride than just about anything I've done. I can tell this is going to be clean and crisp -- what I've been missing! Next time maybe Yellow Dry for comparison.
Oh yeah -- predicted pH 5.4, actual 5.3, surprising to me because Weyermann Pilsner is usually high. (I entered the stated color of 1.9.) Is this within the expected range of predictability?