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Wow! Thank you for all the answers! Things seems really clearer with all your informations!

Ok, thank you! I won't worry about the RA and keep an eye on my pH. Here's the results I got with EZ Water Calculator : Mash / Sparge Vol (gal): 4,83 / 4,04 RO or distilled %: 0% / 0% Total Grain (lb): 15,0 Adjustments (grams) Mash / Boil Kettle: CaSO4: 0 / 0 CaCl2: 2 / 0 MgSO4...

Alright! thank you for you answers! I will get something to measure my pH in the future, for sure. For the moment, since I can't measure it, I'll use some pH 5.2 just in case, since we can't predict exactly how the mash will react. But I still wanted to get as close to the target as possible...

The thing that messes with my head is that according to John Palmer's nomograph, RA and pH are linked. But I don't thing it is always true in this calculator. Am I right? Shouldn't I be raising the pH for brewing a stout since my water is not so hard...?

When I add 1g gypsum, 2g calcium chloride, 1g epsom salt and 1g of chalk, I get RA : 38 (which seems very low) and pH 5.50. If I want a RA of 200, I have to put 2.5g calcium chloride, 3g epsom salt, 4g baking soda and 4g of Chalk. It gives me RA : 200 and pH 5.65 Whatever I do to reduce my pH...

Thanks a lot for the software. It is really complete and helpful! I would have a question on how to use it though... Now that we can enter all these grains setting and that it give us an approximate of our pH, do we still have to worry about our residual alkalinity, or do we just have to watch...

Good question I'm from Montreal too and I'd like to know what type of beer would be the "perfect match" with out water profile...