I've been a religious user of TH's EZ Water Spreadsheet for several years. I stumbled on this thread because I was having a heck of a time trying to get the calculated mash pH correct for a hefeweizen without using an insane amount of salts.
Now that I've read all 22 pages, my (water adjustment) world has turned upside down and my head is spinning.
And I'm still not confident I know how to treat the water for my hefeweizen.
If I'm following correctly, I would use 100% DI/RO (10 gallons) and treat it with 3.3g calcium chloride anhydride. This is based on the recommendation of 1 tsp calcium chloride dihydrate per 5 gallons (5g per teaspoon) halve that amount for soft water beers, and 2/3 the amount for anhydride.
I would then add up to 3% sauermalz based on a pH reading at mash time (I will have colorpHast strips, but not a meter available) to get into the 5.3 range.
Any feedback on this? My understanding is that I need not be concerned about the low levels of other minerals?
Ideally I would like to use my tap water and make adjustments from there, but I don't yet grasp what I'm trying to adjust to, or what negative impacts my adjustments might have.
My water profile:
Ca - 35
Mg - 11
Na - 28
Cl - 50
SO4 - 87
HCO3 - 34