I know a precise answer cannot be given without proper details, but I've heard in general, alkaline water would work better with dark beers because the roasted malts contribute acidity to reduce the pH for the mash. Could this be true also for Carafa black malts, at least in part? I plan to try a small experimental mash or brew to probe this theory since I can obviously measure the mash pH compared to a control but is it even worth trying?
In short I'm wondering if I can use the Black IPA / CDA style to brew decent IPAs (lighter beers) with water generally said to be more appropriate for dark beers. Thanks.