Originally Posted by azscoob
So I played with the ez water calc. and if I take my tap water,with my mash and sparge volumes plugged in, cut it 50% with RO and add 3 grams non-iodized salt to the mash it puts my RA on target for my pale ale, and gives me a style profile on the bottom end of balanced, since I mash at 154 and it is 48 IBU, this should be a decent place to start? thats it? just play with additions and see where it puts the range? I guess in time the knowledge of what does what becomes second nature, like looking at a recipe and knowing what it should taste like?
Like 944play said, you've already got a whole bunch of sodium in there. Adding 3g non-iodized salt is going to increase the sodium even more, but won't change the RA one iota.
I agree that adding NaCl will increase the chloride concentration, but so would CaCl2, without the risk of overdosing on sodium.
As for achieving a "balanced" Cl to S04 ratio, this depends on the type of beer you are brewing. A "balanced" pale ale would be described as "bitter" or "very bitter" in the EZ spreadsheet.
I'm not saying that the EZ spreadsheet is wrong, just that the definition of "balanced" depends on the type of beer that you are brewing.