Water for Carmel Amber

[jtupper]

Gonna brew this up tomorrow:

https://www.homebrewtalk.com/f66/caramel-amber-ale-167880/

Here are my water additions:
Starting Water (ppm):
Ca: 60
Mg: 3
Na: 11.5
Cl: 16.1
SO4: 21.8
CaCO3: 140

Mash / Sparge Vol (gal): 2.75 / 7.25
RO or distilled %: 50% / 50%

Total Grain (lb): 8.5

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 1 / 2.636363636
CaCl2: 2 / 5.272727273
MgSO4: 1 / 2.636363636
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 104 / 104
Mg: 10 / 10
Na: 6 / 6
Cl: 101 / 101
SO4: 102 / 102
Cl to SO4 Ratio: 0.99 / 0.99

Alkalinity (CaCO3): 70
RA: -11
Estimated pH: 5.55

thoughts?

 

[jmf143]

I haven't brewed that recipe, but I have mashed one of my recipes at 5.5ish pH and the same recipe again at 5.4ish pH and the lower pH one tasted better - "brighter and livelier" is how I would describe it. These were calculated pH values, not measured with a meter.