My tap water is very soft like Pilsn. Pretty much RO water without the troubles. I recently brewed a English Summer Ale made up of mostly base malt (MO, Pilsner and Wheat) with a very tiny bit of caramel 120L for colour. Due to the alkalinity of the malts, I had to add 5oz of acidulated malt to get my PH where it should be.. yet this dropped the RA very very low at -250. Adding ions to raise the alkalinity was no use as I end up having to add more acid to get the PH down. A downward spiral! What should I do here for situations like these, where your RA for the style should be in the -50-0 range, yet it seems to be... unachievable? Should I even worry about it and what are the effects of having the RA so low with these malts?