Mash pH and water adjustments

Brewing Processes
1

I have an ESB recipe. Using Bru’n water to calculate the Ca additions and Cl:SO ratio I want, I get a mash pH of 5.4.
When I toggle between the Adjusted water and the Existing water on tab 4, line 24 I get a mash pH of 5.4 on the existing water.

Am I correct that as i have an acceptable pH with no mash adjustments, I can add all my salts (both mash and sparge) straight to the kettle, then just go ahead and acidify my sparge water as necessary? I do need the water additions as my water has very low mineral content.

2

Sounds right to me.  I do basically the same thing in my IPAs.  The pH is fine without mash adjustments, so I add minerals to the kettle.

3

Yep!  That is one of the reasons I put that toggle capability in there.  Your tap water must be suited to that grist.

4

The easiest way I can think of getting the best brewing water is I bought the Pacific Sands Garden Hose Filter hooked up to a drinking water hose.  I also add the 5.2 ph Stabilizer to my mash along with a pinch of gypsum.  This takes all the guesswork out of what my water report says.  I always get great results and around 85% efficiency.