Water and Mash pH

Qhrumphf said:

That water is close enough to RO that you shouldn't have a problem using it as-is. Just make sure that if your water has chlorine/chloramine (which it probably does), that you're either carbon filtering it or treating it with Campden tablets.

https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/

Your water already just about fits the bill to follow that to the letter. Chloride is a LITTLE high for it, but I wouldn't worry about diluting to drop it 2 ppm personally.

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nickbrew said:

I am wondering if my tap water would have any impact on my mash. The most recent water profile I have found for my city is the following:

Calcium 9 ppm
Sulphate 4 ppm
Magnesium 0 ppm
Chloride 22 ppm
Sodium 14 ppm
Alkalinity 18 ppm
Bicarbonate 22 ppm
pH 6.8
Hardness 22 ppm
Fluoride 0 ppm

I know that an ideal pH for mash is closer to 5.2. I understand that the acidity of my malts will change the pH during mash, but I am wondering if I should go about getting RO or treated water instead of my tap water.

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Upthewazzu said:

nickbrew, where is that water from? That's almost a perfectly clean slate.

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