After building a recipe with malts and hops it comes out at a pH of 5.4 - right in the middle of the desired range (by all accounts). I used bottled water with a published chemistry so I use the Chemistry Calculator to adjust the salts to a Target Profile of Balanced. The pH now calculates as 5.31. The pH of the Source water is 7.8. This was selected in the recipe before selecting the Water Chemistry calculator so was this included in the initial calculation of the 5.4 pH or was that solely base on the Grain Bill? The added salts are to tweak the flavour profile for the style of beer but my question is Is it worth bothering with if it alters the mash pH? Will it be noticeable in the end?