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use the sauermalzto setmash pH.
The other thing I notice about you water is the Bicarbonates are highwill leadto a high mash PH
the Mg ... if a little sauermalz or lactic ( or other ) acid is usedto setmash pH.
through an extremely high percentage of roasted malts / barley and the use of RO water salt additionswould causemash PH to be way too low
the test gristresultsin too low a mash pH
Do n't rely on calciumto setmash pH.
different models of the malts ... the chemistrysetsmash pH.
largely(passive) is ... influencedMash pH
some issueswill causesome issues
in harsh beer flavour , poor extract due to reduced amylase activitycan resultin harsh beer flavour , poor extract due to reduced amylase activity
to the accelerated hydrolysis of fatty acidscould have contributedto the accelerated hydrolysis of fatty acids
more body but actually a drier perceptioncreatesmore body but actually a drier perception
excessive tannin extractionto preventexcessive tannin extraction
in a more acidic - than - desired beerresultedin a more acidic - than - desired beer
an excessively harsh roast charactercan causean excessively harsh roast character
increased color extractioncan causeincreased color extraction
everything it is FAR from set and forgetsetseverything it is FAR from set and forget