Originally Posted by briggssteel
How much do you add as a rule of thumb? Like a gram at a time?
It all depends on the grain bill etc but around .5G to raise mash pH .1
I looked at your #s and I don't like the Na+ level.
If I were brewing that beer, I would use 100% RO for the sparge and add
4G CaCl+ to the mash.
That drops the Na+ to 31 and the mash pH shows 5.58 on EZ water, but it will probably be a little lower than that due to the dark malts.