Help with additions for a stout

I'm brewing a extra stout sometime soon and I need some help with the mineral additions.

Grain bill is

14# 2 row
.75# Roasted Barley
10oz Crystal 40
10oz Crystal 80
.5# Chocolate Malt

starting water is

Sodium, Na 50
Potassium, K 6
Calcium, Ca 20
Magnesium, Mg 20
Total Hardness, CaCO3 133
Nitrate, NO3-N 1.6 (SAFE)
Sulfate, SO4-S 42
Chloride, Cl 33
Carbonate, CO3 27
Bicarbonate, HCO3 40
Total Alkalinity, CaCO3 78
Fluoride, F 1.12
Total Iron, Fe < 0.01

I downloaded Bru'n Water and to get a "black Balanced" profile and a ph of 5.3 I need to add 4.2 grams of Baking Soda and 6 total grams of Calcium Chloride.

Does this sound right? Is that too much Baking Soda to add?

Or a better question would be. How much is too much Baking Soda?

Let me first establish my credentials.
I don't know Bru'n water
I don't understand what you mean by a "black balanced" profile
Having established that I know nothing, why would you want to add Baking Soda (which raises the pH), and calcium chloride (which lowers the pH)
If you want to add calcium and raise the pH, why wouldn't you add calcium carbonate?

-a.

Thats what I was looking for, I need to add both PH and Calcium. Thank you!

Edit, I didn't realize that was chalk, and I thought it was a PITA to get the right amount actually dissolved in the brewing water??

Anyone else have any ideas on how much baking soda is too much?

Any amount that has been added without verification, via properly performed (calibrated meter) mash pH measurement, that it is necessary.

ajdelange said:

Any amount that has been added without verification, via properly performed (calibrated meter) mash pH measurement, that it is necessary.

Click to expand...

Thank you.