studmonk3y

Recipes 

So I'm making a 40SRM milk stout soon and I am playing around with the Ezwatercalculator to try to adjust my water chemistry. I BIAB so no sparging. My target is Dublin water profile and I feel like I'm close but wanted some input.

My water is:
Ca:3.6
Mg:1.4
Na:8.1
Cl:10
SO4:4
Alkalinity (CaCO3):24.8


My adjustments are:
Mash / Sparge Vol (gal): 7.93 / 0
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:
CaCO3: 11 / 0
CaSO4: 0 / 0
CaCl2: 0 / 0
MgSO4: 3.5 / 0
NaHCO3: 5 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 150 / 150
Mg: 12 / 12
Na: 54 / 54
Cl: 10 / 10
SO4: 49 / 49
CaCO3: 304 / 304

RA (mash only): 189 (21 to 26 SRM)
Cl to SO4 (total water): 0.20 (Very Bitter)

My main concerns are the Na seems a little too high, and my Cl to SO4 ratio is very bitter. Or does this not matter much because I'm only making a 24 IBU stout anyways, so the bitterness isn't all that much?
Can anyone improve on these adjustments?

Thanks