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I think your Calcium is fine as is. Your SO4 ion is actually 42 ppm. Ward Labs only reports the elemental Sulfur, and their shorthand for this is SO4-S (or the S in SO4). As regards why they do this, Ward's business is to analyze farm water, and farmers care about S, but could care less about...

Water pH is quite irrelevant with regard to mash pH, but Alkalinity can be very detrimental. It is merely a side consequence of Alkalinity reduction that lowers the water pH. If you sparge you will want to perform this Alkalinity reduction for that water also.

That level of sodium ions may prove to be flavor positive. A read of some peer reviewed research published by brewing scientists of yore* indicates that many of them targeted 50 ppm Sodium ion in beers as light as Pilsners, and 100 ppm in darker beers. *Yore here means commercial brewers...

2.7 mL of Lactic Acid added to every 5 gallons will reduce this waters Alkalinity to ~10 mg/L (ppm) and also bring it to ~pH 5.5. And so will 28.5 mL of 10% Phosphoric Acid. And likewise 2.4 grams of anhydrous Citric Acid.

Any merely guessed at (or dreamed of, hoped for, wished for...) "ideal" mineral profile stands an extremely great percentage chance of being out of cation/anion mEq/L balance (ionic charge balance), and therefore of being an impossible dream. And a rather shockingly dangerous one at that (if...

I'm not the one to ask regarding the intricate specifics of mineral profiles, as I generally see them as I would voodoo. Or mysticism in general. My guess would be that the +/- bars of indistingushability for minerals approach 50%.

In my opinion, Mineral additions are a lot like hops additions. Whereby the average person can not blindly distinguish hop IBU levels which vary by roughly about +/- 30 percent. And minerals should be seen within the light of this ballpark rule of thumb guidance. Only with the caveat that the...

Presumably (albeit that I've never personally attempted it) good mash efficiency (as reported by those who have tried it) can be obtained via mashing with (or in) distilled water. This would imply that added Ca++ ion is not a contributor to mash efficiency.

NaCl has a molecular weight of ~58.45 Na has a molecular weight of ~23 Cl has a molecular weight of ~35.45 Thus NaCl is ~39.35% by weight Na+ ion. 51 - 10.3 = 40.7 additional mg/L Na+ ion required 5 gallons = 18.927 Liters 40.7 mg/L x 18.927 L = 770.33 mg. of Na+ ion required 770.33 mg Na ÷...

For those wondering, 2.82M HCl (which is also 2.82N, and 2.82 mEq/mL) delivers 100 mg/mL of Cl- ions.

2.082N H2S4 will have an acid strength of 2.082 mEq/mL.

For those who are truly persnickety: A 2.082N solution of H2SO4 should deliver nigh-on precisely 100 mg/mL of SO4-- ion. 694 mL of 3N H2SO4 when made up (diluted) into pure water to a final volume of 1000 mL should yield 1 Liter of 2.082N H2SO4 if I've calculated correctly. As always: Trust...

Of course, in saying this, there are three means of achieving percent here: 1) Volume to Volume 2) Weight to Volume 3) Weight to Weight

For those wondering, 1M (one molar) H2SO4 and 2N (two normal) H2SO4 solutions are the exact same thing.

https://www.thomassci.com/Chemicals/Acids/_/Sulfuric-Acid-20N-Standardized?q=2n%20Sulfuric%20Acid

It's closer to being roughly a 9.3% solution.

After crunching better numbers it turns out that 10 mL of 2N H2SO4 will contribute the following as to SO4-- ion: 10 mL added to 5 gallons of water = 50.75 ppm SO4 10 mL added to 20L of water = 48.03 ppm SO4 Both of these are close enough for all practical purposes to 50 ppm SO4 to just...

Per Wikipedia: That plus lots of negatives involving hazardous decomposition products...

I don't believe that the average Joe/Joesette in the USA can purchase high purity 98% concentrated Sulfuric Acid.

2N Sulfuric Acid should likely be quite purchasable. Buying 1L of 2 Normal H2SO4 (of the highest possible purity) is the best bet hands down from a safety as well as long term storage perspective, and it should last a long time. That plus the ease of assuming ~50 ppm SO4 contributed for every...