I have very soft Oregon water, pH about 7 with negligible hardness. I use "5.2" in the mash. I'm told by the folks that make 5.2 to go ahead and add various mineral salts for flavoring - that these are not redundant because "5.2" is primarily comprised of phosphates, not salts.
So, I want to add some gypsum to an all grain recipe for an Alt bier. Could be for an IPA, Bohemian Pils, etc. The point is that the gypsum (or chalk or epsom salts for other recipes) are NOT being added to effect the pH of the mash. They are being added to impact the flavor, largely hop accentuation.
That being said, I assumed it would make sense to add these to the boil. However, the gentleman at Five Star Chemicals suggests putting them in the mash. I've seen both approaches mentioned in the forums.
Your thoughts, advice, experiences?