Nope. You'll be fine. The grain should get you to the 5.2 range. If you're really nervous about it, there's a product called "5.2" which claims to bring any mash to that desired pH range. I don't have any experience with it though.
Since this is your first all-grain I would actually recommend not worrying about the pH. Getting your temps, timings and volumes right is more important than mash pH. It may take a few times to get those numbers dialed-in, and adding complexities like water adjustments may make the "dialing-in" process slower.
The time to worry about pH is one you have the basic elements of your all-grain system working consistently. In fact, if your tap water is anything but horrendous, you can probably use it for most beer styles without adjustment. For most styles & water types, water adjustments will have only a subtle effect.
Bryan
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