Personally, I'd just use your water and add gypsum to get the sulfates into the Burton range -- it's the sulfates that give the Burton Ales that crisp hop bitterness. The other minerals are less improtant for what you're trying to achieve, and your water seems to be OK on all of them.
Originally Posted by mike4420
If the Burton is 8ph why would you want to use the 5.2 stabilizer?
From Palmer's How to Brew
Originally Posted by How to Brew
You would think that the pH of the water is important but actually it is not. It is the pH of the mash that is important, and that number is dependent on all of the ions we have been discussing. In fact, the ion concentrations are not relevant by themselves and it is not until the water is combined with a specific grain bill that the overall pH is determined, and it is that pH which affects the activity of the mash enzymes and the propensity for the extraction of astringent tannins from the grain husks.
So you'd use the 5.2 if you think that the combo of your grain bill and your water profile was goinig to be too acidic or too alkaline.