Mineral Additions to Water...

I'm trying to come up with a fairly universal mineral profile, so that I don't have to tinker with ratios for each batch. I use distilled/RO water. This is what I've come up with (calculated based upon an approximate 5 gallon finishing volume):

1 grams Epsom salts
2 grams Gypsum
1 grams Calcium Chloride
3 grams Calcium Carbonate

To arrive at approximately...

95 ppm Calcium
80 ppm Sulfate
25 ppm Chloride
5 ppm Magnesium
95 ppm Carbonate

This seems to be a fairly decent profile for all but the lightest beers.

Also, should I add all of the minerals to the mash water, or distribute them evenly between the mash and sparge volumes?

Any takers?

I'm just getting back into this and I'm still brushing up on it so I can't really help but this might help. There is a downloadable spreadsheet about 4 pages in. HTH.

Took a look at the spreadsheet. Also took some of John's TDS ranges and applied it to the above profile. I think everything should be in line. The only thing that worries me is the contribution of the grains. In other words, how many ppm of magnesium do they contribute? etc