I am attempting to use Palmer's spreadsheet to calculate water quality adjustments and want to make sure I am interpreting the results/adjusting properly. I am brewing a Belgian Wit, and therefore looking for a more "balanced" profile. I am targeting an SRM of 3 (2-4 per BCBJ style guidlines), and will have a mash with 8 lbs of total grain and ~15qts of water.
Alkalinity as CaCO3 72
I believe to achieve my target I will need to add approx 5 grams of calcium chloride. I was wondering if this is too much chloride in the end? However, Palmer notes the chloride to sulfate ratio to be important, given the high sulfate level of the water supply, maybe the additional chloride is appropriate.
All thoughts are greatly appreciated, thank you in advance.