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While chalk is nearly useless for adding alkalinity to brewing water because there aren't enough acids to dissolve it, there are plenty of acids in beer. Chalk is a good additive if you have any beverage that has an overly low pH.
I recommend trying out any adjustments in glasses first. Because of how little alkalinity is needed, you probably have to dissolve the alkaline in solution so you can dose several glasses at different concentrations to taste the difference and measure the pH. I would keep the pH below 4.4 to stay well below the 4.5 limit given the limited accuracy in measuring pH especially at home. Baking soda is what I would use here because it dissolves easily and you need more of it than quicklime so easier to measure accurately. FYI, I do some post fermentation adjustments for cider, meads and sour beers.