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There are a couple of papers on the following site that describe the details of models used in several of the calculators out there: homebrewingphysics.blogspot.com. You can at least see what some others have done in this regard.

Yes, both are roasted malts.

If I needed to dilute with 4 to 5 parts RO or distilled, I think I'd just start with all RO and build up from there. Cheers!

Rdwhahb

Your dissolved ions largely come from Sodium Bicarbonate (baking soda), it appears. The CaC03 number represents "alkalinity as CaCO3". Bottom line: high alkalinity water balanced by a boatload of Na. For most beer styles I would buy RO water and treat as needed.

Sounds like a good experiment. You may also like to compare your measurements with predictions from a mash pH calculator that I wrote, MpH Water Calculator 2.0 (an Excel spreadsheet), available at homebrewingphysics.blogspot.com (link below). As documented in a couple of papers on the blog...

I used my mash pH calculator (model based on Kai's experiments) with your water volume, malt bill and salts, and I calculate a predicted mash pH of 5.30, in good agreement with AJ's calculation. This calculator is available on my website (see signature). Cheers.

david_42, I know it has been a while since you posted the above figure (Fig. 7), but can you supply the reference information for it (title of paper, authors, journal volume, year, and page number)? TIA

Strike water pH before mixing with the grist is irrelevant. What is relevant is the ion content of the strike water. I know there is a place to enter strike-water pH, but in playing around with this, it doesn't seems to matter as far as mash pH is concerned. RA is (usually) based on the...