Originally Posted by ajdelange
96 isn't that bad on the alkalinity WRT sparge but it is pretty simple to determine how much acid will be needed to neutralize it. 96/50 is approximately 2 mEq/L and to go to mash pH takes about 0.8 times that or 1.6. 88% latic is 11.5 N and 10% phosphoric is 1.1 N) so you would need 4.4*1.1 = 1.7 mL/L phosphoric or 0..17 mL/L lactic. This will take all the water to mash pH and so is fine for both mashing and sparging.
Total water usage is 19g from Dough in, to mash out, to sparge. So if I understand you correctly, I could add 0.017ml/l lactic when I dough in, to take care of everything? 19x3.78x0.017=1.22ml.
Ill sit back now and get schooled :-)
Thank you for the help! I bought the Water book, and get so lost in it.....