Thanks again, AJ.
I'm still trying to get my head totally wrapped around all this, so please bear with me on some questions:
- 210 grams would be 7.4oz of acid malt in the mash. Are you saying per 5 gallons of water used in the brew day? So roughly 7.4oz/5gallons (required ratio) X 8.5gallons (brew day water) for a total of 12.5 oz of acid malt needed in the mash? Do I really need enough acid malt to cover all 8.5 gallons water when only about half of that water will be mashing for 60 minutes, and the other half is simply a quick sparge/rinse addition of 5 minutes or so? It seems like you would be "over-treating" the mash water this way.
- I batch sparge - sometimes I do a double, sometimes a single. I've read many times on here not to worry about the Ph of the sparge runnings when batch sparging...."the sparge water can't raise the Ph enough if you hit proper mash ph"..."batch sparging is different than fly sparging in regards to PH due to overal contact time", etc...
I take it that you disagree with that? My water is alkaline enough that the sparge water should be treated just like the mash water? Even if all i'm doing is adding really hot water, stirring for a couple minutes and draning?