I've been tinkering with the excel calculator on howtobrew.com.... I think lactic acid is a viable solution with all the residual alkalinity caused by the exorbitant amounts of bicarbonate in my water.
It at least brings my SRM range down below that of evaporated espresso.
Your RO idea is fantastic once I move out of an apartment and into a house. Summertime baby... there's gonna be a mad chemist in a garage somewhere in central Texas.