Your residual alkalinity is just ~60 ppm which is still ok for light beers. Do you have a mash pH reading for an all pilsner malt mash?
Kai
Funny you should ask. Over here on this end of the sate my ater profile is:
pH 7.4
Total Dissolved Solids (TDS) Est 39
Electrical Conductivity, mmho/cm 0.07
Cations / Anions, me/L 0.6 / 0.5
ppm
Sodium, Na 8
Potassium, K < 1
Calcium, Ca 4
Magnesium, Mg < 1
Total Hardness, CaCO3 14
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 4
Chloride, Cl 2
Carbonate, CO3 < 1
Bicarbonate, HCO3 15
Total Alkalinity, CaCO3 12
This past Friday 912/4/09) I brewed an all base malt Saison. I added 6g of Calcium Chloride to boot my pathetic Ca levels. The resulting profile was:
Water Profile:
Ca-90,
Mg-0,
Alkalinity as CaCo3-12,
Na-8,
Cl-155,
So4-4
RA as CaCO3--53,
effective hardness-65...
With this water I mashed:
10.5 lbs of MFB Pilsner malt (1.7 SRM)
1.125lb of Best Malz wheat (2.0 SRM)
My water ratio was 1.72:1
On my cheap PH meter that I had calibrated twice that morning I got a mash PH of 5.8-5.9 ( the meter was back and forth between the two)
After reaching my boil volume I got a PH of 6.2 and OG of 1.016 with the mash-tun leftovers.
These have been my highest PH numbers I have ever measured.