I used to fiddle with spreadsheets and what not. Overthinking it big time. But then I read Gordon Strong's book. He essentially adds CaCl and CaSO4 to RO water to get an appropriate calcium levels, in a ratio appropriate for the style (more SO4 in hoppy beers, more Cl in malty beers). He also talks about adding specialty grains during vorlouf or cold steeping overnight (I've started cold steeping overnight). That effectively makes ph adjustment a nonissue for most beers, the gypsum/CaCl additions get the Ph in the right band, and you don't have the roasted grains to screw it up. That's not as necessary for paler bears, but for stouts and porters it definately simplifies things. There's a water chemistry primer thread on this board which is essentially the same principles but I'm on my phone so I won't link to it. Last, Gordon Strong says basically, stop f'ing with spreadsheets, you're the brewmaster, act like it.
