Not sure of the ph of my water, but it's all well water, and I thought it better to err on the acid side; I'll add some distilled to it to keep the mineral content low). I got enough additional malt to make a 9g batch (it'll take some trickery) and so reduce the ratio of acidulated malt to 3.7% (same as the munich and vienna malts, with 5% carapils. I'm shooting for a 1.056 SG. and a fg of 1.016, using Sterling for bittering and Czech Saas for flavor, aroma and dry-hopping. High hopes!