Palmer's spreadsheet - determining acid sparge additions

[krizwit]

You want the twang in a Gose, but I'm not sure that you'll want to drive the pH that far down. If your water is fairly low in alkalinity, you may not need to add that much acid malt in the first place. The good thing is that the mash conversion will still proceed effectively at that pH, so its not a worry. If you want the beer really sharp and acidic, then go for it. I see that this is a fairly large batch, so you may want to moderate on the acid malt addition and be ready to dose with Lactic to taste after the beer is done.

It will be an 18g batch. Ive never used acidulated malt before and I am just going off a few recipes I saw and trying not too overdue it. Maybe I should use 2# instead of 2.5#. The Gose that I had wasnt really sharp nor acidic. It really just had a nice twang. Some of the recipes I saw called for a lot more acidulated malt than I had in my recipe(I guess just like coriander - I plan on using 1oz instead of 3oz).
My water profile:
Calcium 29ppm
Magnesium 13ppm
Sulfate 121ppm
Chloride 44ppm
Alkalinity 62ppm
Sodium 53ppm

[mabrungard]

There are plenty of places that have water with much higher alkalinity and residual alkalinity than your water has. They can use a good dose of acid malt. It does not appear that your water demands that level of acidification from the malt. I would moderate the acid malt addition.