Hi, so i do not know much of the sciences of water but am trying to learn, i have made up a recipe and figured that my tap water, i live in the rockies in colorado so i am trying to use just my local water this time, has a pH of 5.4/5.5 when not boiled or heated and strained through brita filter, but, when boiled it rises up to 6.5 to 7.0 pH, now i am wondering, should i add any gypsum to this to lower it down 1.3? or should i count on my grain bill to do enough of a job for that? for my grain bill i have...
11# 2 row
1.25# caramel 120
.5# caramel 60
Please let me know if i should put any additives in the water/ any tips concerning water and brewing.. I am looking to learn =) Thanks guys!