Do you really need the pickling lime? I'd check the pH before adding that... even using water with no alkalinity I really doubt you need that to get your pH to 5.4.
According to Bru'n Water, yes. Bru'n Water has been really accurate for me for in predicting the mash pH when adjusting with pickling lime (I do measure the actual pH). However, if I reformulate my recipe to include a vienna/munich base, I don't need to make any mash adjustment to hit a pH of 5.4. Here is a reformulated recipe including a vienna/munich base:
Düsseldorf Altbier
7-C Düsseldorf Altbier
Author: Matt Schwandt
Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 77.0%
Calories: 165.05 kcal per 12.0 fl oz
Original Gravity: 1.050 (1.046 - 1.054)
Terminal Gravity: 1.011 (1.010 - 1.015)
Color: 11.65 (11.0 - 17.0)
Alcohol: 5.02% (4.5% - 5.2%)
Bitterness: 43.2 (35.0 - 50.0)
Ingredients:
3.25 lb Vienna Malt
3.25 lb Light Munich
2 lb Pilsen Malt
.40 lb Caramunich® TYPE II
.10 lb Carafa Special® TYPE III
1 oz Spalt Spalter (4.8%) - added first wort, boiled 65 m
.40 oz Magnum (12.5%) - added during boil, boiled 60 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
1 oz Spalt Spalter (4.8%) - added during boil, boiled 5 m
1 L WYeast 1007 German Ale
Notes
Single infusion batch sparge
- 16 qts @ 165 ==> Saccharafication @ 154 [60 min]
- 2.82 qts @ 212 ==> Mashout @ xxx [10 min]
- 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
- 2.5g CaSO4 added to kettle
Target water profile: 49 Ca, 6 Mg, 16 Na, 33 Cl, 80 SO4
Ferment between 56-58
Results generated by BeerTools Pro 1.5.19