So... I'm back. Working with the water profile in the OP, and following the baseline in the primer (i.e., diluting 1:1 with RO and adding 1 gram of calcium chloride per gallon of water treated), I arrive at the following adjusted profile:
total hardness 213
Based on the recommendations in Bru'n Water, using this profile for a Belgian Tripel, I would acidify the sparge with .8 ml of an 88% solution of lactic acid. Depending on what my LHBS has, I may go with acidulated malt, as recommended in the primer.
However, I feel a little concerned about the chloride level in the adjusted profile. Is 131.5 ppm too high? The accepted range is stated as 10 - 100 ppm. Do I misunderstand the amount of calcium chloride to add, based on the primer? I.e., 1 teaspoon, or 5 grams, per 5 gallons of water treated? In my case, that works out to 7.3 grams, for a total of 7.3 gallons mash and sparge water. (Not to complicate things, but I would actually be adding 3/4 teaspoons per 5 gallons, because I'm going to use the "pickle crisp" anhydrous prills. But as I understand it, the ppm added should be roughly the same, based on a prior post by ajdelange.)
If I follow the primer's recommendation for soft water beers (i.e Pils, Helles), and cut the calcium chloride addition in half, that leaves my calcium at 43.2 ppm, and chloride at 69 ppm. Is that the way to go for a tripel?
Thanks in advance for any input.