This is my tap water. The mash pH of my pale ale grist is predicted to be 5.43. Can I restrict all of my salt additions to the boil kettle in order to adjust my ions and sufate/chloride ratio to the desired levels in order to keep my mash pH at 5.43?
Tap Water pH 7.7
Calcium 28
Magnesium 8
Sodium 5
Sulfate 21
Chloride 8
Bicarbonate 89
Cations 2.27
Anions 2.12
Tot Hardnes 103
Alkalinity 74
RA 49
SO4/Cl Ratio 2.6
Mash pH 5.43
Tap Water pH 7.7
Calcium 28
Magnesium 8
Sodium 5
Sulfate 21
Chloride 8
Bicarbonate 89
Cations 2.27
Anions 2.12
Tot Hardnes 103
Alkalinity 74
RA 49
SO4/Cl Ratio 2.6
Mash pH 5.43