Are these water numbers ok?

[kendrid]

I am doing my first AG this weekend. I have horribly hard water and a water softener so all of my water comes from an RO system.

I am brewing the AHS Belgian White and came up with the numbers below. Do they look fine for a Belgian White?

3 gallons mash water, 5 gallons sparge water (per recipe)

Mash additions:
Gypsum: 1gm
Calc. Chloride: 2gm
Epsom Salt: 1.2gm
Baking Soda: .5gm
Non-Iodized Salt: .75gm

Sparge:
Gypsum: 1.7gm
Calc. Chloride: 3.3gm
Epsom Salt: 2.0gm
Baking Soda: .8gm
Non-Iodized Salt: 1.3gm

Result:
Calcium: 68
Magnesium: 10
Sodium: 38
Chloride: 125
Sulfate: 90
Alkalinity: 26

Residual Alkalinity -28 (3-8 SRM)
Sulfate Ratio 1.38 Malty

This is my first time messing with adding salts to the water. In the past I used 75% RO, 25% store bought "spring" water and the results were, of course, all over the place.

Thanks

 

[kryolla]

why are you adding salt and baking soda

 

[kendrid]

why are you adding salt and baking soda

I used this calculator:
http://www.ezwatercalculator.com/EZ-water-calculator.htm

They are used to add Na and other minerals. Would you use something different?

 

[kryolla]

I just add Gypsum,CaCl, and epsom when I brew a wheat

 

[kendrid]

I just add Gypsum,CaCl, and epsom when I brew a wheat

If I take the baking soda and salt out it does balance nicely.

Calcium: 68
Magnesium: 10
Sodium: 0 (from 38)
Chloride: 85 (from 125)
Sulfate: 90
Alkalinity: 0 (from 26)

Residual Alkalinity -54 (1-6 SRM)
Sulfate Ratio .97 Balanced

Thanks!