alkalinity for PM?

[discoross]

Hi all,

I'm planning on starting a partial mash black IPA - 9# grain, 3.3lb LME.
The only dark part is 1# Debittered Black.
I only just realized that it may be necessary to adjust the pH for mashing (eg http://www.howtobrew.com/section3/chapter15-3.html).
I usually use bottled drinking water from my supermarket since my city water tastes pretty chloriney.
Would I need to take into account alkalinity of drinking water for this kind of recipe?

 

[malkore]

I wouldn't think so. Its usually the stouts that benefit from alkalinity, and even then the base water hardness REALLY is the determining factor.