Thanks!
While awaiting a response, I thought about this:
Calcium, Magnesium Sodium Sulfate Chloride Bicarbonate
54 8 8 77 60 15
Apparently, the highly successful formula from the book is pretty good, so maybe I'll revise my plan.
I'm wondering, since they would probably have to boil the water, as you've said, what the actual brewing liquor mineral content might be, or how to predict/estimate what it would be. Since I use RO water, I'm certainly not going to try and replicate the pre-boiled water additions, then boil it, before brewing. I typically add acid malt to adjust mash pH and phosphoric acid to adjust the sparge pH (Using Martin's really awesome spreadsheet). Lately its been a bit off in predicting pH, but I've been using a different RO water that hasn't been tested yet so I am making an assumption its close to the old RO system I had been using (water is being sent to lab tomorrow).
Thanks!
TD
(need to donate for the upgraded version of the SS, been loving it and using it a lot! - ought to see about a Beersmith plugin because the water profile system there isn't as good, and its tedious to try to use both)
edit- donation sent! Thanks!