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Phosphoric Acid (when in solution) is stable and does not oxidize.

It depends upon the measure of the acid nature of the grist. A robust Stout or Porter bring a lot of acid along with them. As an example, see this example of real world experience...

The many negatives regarding the use of Ca(OH)2 are discussed here: https://www.homebrewtalk.com/threads/a-few-words-of-warning-regarding-the-use-of-ca-oh-2-calcium-hydroxide-in-mash-water-or-in-the-mash.690896/post-9078294

If one presumes the pH of Coke and Pepsi to be about 2.4, and the pH of wort after adjustment within the mash to be 5.4, this represents 1,000 times more H+ (acid) ion within Coke and Pepsi. Beer somewhat closes the gap by finishing at about 4.3 pH, give or take, but that's not due to...

I could be wrong about no one retailing the dihydrate. But it seems like it would take a lot of effort (not to mind expense) to arrive at precisely the dihydrate state, and what might be gained in doing so?

CaCl2 comes from the factory as the anhydride. By the time you open up the bottle and use it just once, it will already be down to about 94%-96% CaCl2, so perhaps you can sort of ballpark figure that with each use it looses about 5% due to water adsorption. But you can't ever buy it as the...

What is the TDS reading for your RO water?

When I was involved in chemical synthesis, we passivated 2,000 to 5,000 gallon reaction and blending vessels with a combination of Phosphoric and Nitric Acid.

The water profile seen directly above does not balance as to it's cation and anion mEq/L's. Therefore it is not a good target profile for any beer because it is impossible to replicate it in the real world.

Part of my failed methodology involved coaxing Ca++ and Mg++ values from "Hardness". This methodology invoked a truism, and an approximation: Truism: Hardness = 2.5(Ca++) + 4.12(Mg++) Fresh water Appx: 70% of hardness is derived from Calcium (Ca++), and 30% from Magnesium (Mg++) Example for...

I've spent some time looking at the 2 sources broad diversity of mineral and alkalinity data, and I've tried to normalize them whereby to evolve a nominal "real" (as in cation and anion balance) median, whereby I completely failed in this effort. Thus I must advise you to give up upon brewing...

Nothing beats the Graham Wheeler calculator, or even comes close.

FWIW: Water with 100 mg/L (~ppm) Alkalinity (as CaCO3) is 2 mEq/L in Alkalinity. (1.99826 mEq/L if you want to be more precise) 10% HCl is 2.87 mEq/mL (2.87N) in Acidity. If your desire is to (for example) bring 30L of 100 mg/L (~ppm) alkalinity water to approximately pH 5.4 via the use of...

Calculated dilution of 37.2% HCl to 10% HCl:

10% HCl is right close to 2.9 Normal. AMS/CRS is right close to 3.66 Normal.

You clearly have not read my dissertation then.

Here's but a mini-sneak preview:

The point is that although it is nearly equi-normal it isn't quite equi-normal, and it's acid strength is not as you express it, nor would be it's Cl- and SO4-- contributions. I have a entire threads dedicated to this subject on this very forum...

There is no need for the spread of such misinformation on this forum.

There are 50 mL of concentrated Sulfuric Acid and 150 mL of concentrated Hydrochloric Acid in every Liter of a nominal working equivalent to AMS (CRS). Use all appropriate PPE and acid handling and dilution practices. The fumes alone can destroy your lungs. Let alone the damage that the...