Relative acid strength of pure Ascorbic Acid

[Silver_Is_Money]

If I've carried out the pKa based computations correctly, the relative acid strength of Ascorbic Acid within the ballpark pH range of 5.4 to 5.5 should be on the order of ~5.435 mEq/gram. Does anyone have the means to confirm this?

Provisionally, 1 gram of Ascorbic Acid when added to 1 gallon of ~12 Plato (1.048 SG) and ~35 mEq/kg_pH BC (buffering coefficient) Wort at an initial room temperature pH of 5.45 should bring its pH down to ~pH 5.4107

1.048 SG ~= 1.044 g/CC density

(5.45 - pHz) = 5.435/(35 x (3.7854 x 1.044))
(5.45 - pHz) = 0.0393
pHz = 5.4107

 

[Birrofilo]

It's interesting, because the dose of ascorbic acid that it seems it is appropriate to use to avoid the superoxidizer effect is about that, or slightly below (5 grams on a 20 litres batch, or something less, probably not less than 3 grams is appropriate).

I don't think this degree of acidification would disturb the secondary fermentation in the bottle, but the most important question to me is: would it alter the flavour? Would it be perceivable either with a specific taste or would the acidity be perceived?