I'm trying to start with distilled water for my next brew, then add salts/minerals to the mash to reach my targeted pH and flavor profile. I've been able to figure the salt additions using the advanced water chemistry calculator to get a mash pH of about 5.38. The pH of 5.38 I got was with adding all of my salt/minerals to the Mash Only, so I will be using a separate untreated round of DI water for the sparge. I have phosphoric acid on hand which I believe is 10%. I want to use this to acidify my sparge water to get the pH down (presuming a pH of 7.0 for the DI water) to around 5.3-5.4ish. The calculator is telling me that I need .09ml of acid to drop the sparge water pH to the desired level. So I have a couple questions. 1. How would I go about measuring that tiny amount of the phosphoric acid?? 2. Is .09ml enough to drop about 5gal of DI water down to 5.4ish..that just doesn't seem right. Let me know if there are any important details I am leaving out that would help answer the question. Here is the link to the water profile: http://www.brewersfriend.com/mash-chemi ... id=12HT05X Thanks!