I just checked my water supplier website and my tap water has:
hardness as calcium 109 milligrams per litre
hardness as calcium carbonate 272.5
degrees clark 18.97
degrees french 27.25
degrees german 15.48
2.73 millimoles of calcium per litre
For a 6 gallon brew (english bitter style) I use 8 lbs of crushed pale malt, 12 oz crushed crystal malt and 8 oz crushed amber malt.
I add 2 heaped teaspoons of Burton water salts to my mash.
Could I improve on this, I don't want to measure pH, but would appreciate general advice. Thanks.