Adding roast malts late in the mash can help avoid an overly low mash pH and improve the taste of the roast components. However, that late addition does not keep the kettle wort pH from dropping lower than desirable. The beer can still be tart unless an alkali is added to either the mash (with all the roast malts) or in the kettle (if the late roast method is used).
You can't cheat chemistry.
so going back to this thread:
https://www.homebrewtalk.com/showthread.php?t=514482
and if i was doing this recipe:
Ingredients:
------------
Amt Name Type # %/IBU
0.20 kg Munich Malt (15.0 EBC) Grain 1 4.2 %
0.15 kg Chocolate Malt (1200.0 EBC) Grain 2 3.2 %
0.15 kg Chocolate Malt (689.5 EBC) Grain 3 3.2 %
0.10 kg Carafa II (811.6 EBC) Grain 4 2.1 %
0.10 kg Caramel Wheat Malt (120.0 EBC) Grain 5 2.1 %
3.00 kg Pilsner Liquid Extract (3.0 EBC) Extract 6 63.2 %
12.00 g Chinook [13.00 %] - Boil 60.0 min Hop 7 17.7 IBUs
12.00 g Pacific Gem [15.00 %] - Boil 60.0 min Hop 8 20.5 IBUs
15.00 g Chinook [13.00 %] - Boil 10.0 min Hop 9 8.0 IBUs
0.55 kg Sugar, Table (Sucrose) [Boil for 5 min]( Sugar 10 11.6 %
0.50 kg Extra Light Dry Extract [Boil for 1 min] Dry Extract 11 10.5 %
20.00 g Amarillo [9.20 %] - Steep/Whirlpool 25. Hop 12 7.3 IBUs
20.00 g Citra [12.00 %] - Steep/Whirlpool 20.0 Hop 13 8.3 IBUs
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 14 -
20.00 g Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
20.00 g Citra [12.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
then should i be adding something to the boil? 25L batch. if i should be adding something could you give an approximate estimate of how much?