I received the results from Ward Labs.
Total Dissolved Solids (TDS) Est, ppm 510
Electrical Conductivity, mmho/cm 0.85
Cations / Anions, me/L 9.0 / 9.6
Sodium, Na 40
Potassium, K 3
Calcium, Ca 113
Magnesium, Mg 19
Total Hardness, CaCO3 362
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 26
Chloride, Cl 84
Carbonate, CO3 12
Bicarbonate, HCO3 318
Total Alkalinity, CaCO3 281
Total Phosphorus, P < 0.01
Total Iron, Fe < 0.01
I have played around with this information in the Bru'n Water spreadsheet. I brew a variety of styles, but mainly focus on IPAs. I am an all grain brewer. I read the primer and I am am trying to learn more about treating my water for brewing beer. I have a pH meter.
From every thread I have come across, I think my bicarbonate is high compared to most. It is my expectation that this level will make it difficult to get an ideal mash pH. So generally, I think I should plan to use 100% RO water. I have RO treatment at my house. The water runs through a softener first. The tank only holds 2-3 gallons, so I think I am going to buy about 10 gallon jugs of RO water to start out and then just keep filling the jugs for subsequent brew days. I plan to add .4 gram/gal Calcium Chloride, .4 Epsom Salt and .5 Gypsum to get near the recommended ranges for the Amber Bitter profile on the Bru'n Water spreadsheet. I was thinking of using about 2% acid malt in the grain bill. The way I have entered the info to the spreadsheet, it estimates a mash pH of 5.3.
I was thinking of using the RO water for the sparge as well with the same mineral additions.
Anyway, the reason for the post is to see if anyone can let me know if I am messing this up. Or if there is a better approach in my situation. Sorry for the long post and thank you for any help.