build water for a cream ale from distilled

[mlyday]

Im going to be brewing an all grain cream ale. Most of my brews to date have been either distilled water, spring water, or a combination. I think I want to try to build up some water where I know its right. Ive played around with some of the online calculators, and have got stuff "in range" but Im not sure what im really doing, and dont want to ruin this batch.

If Im starting from distilled what should I be adding for a cream ale, that is 60% 2 row and 40%Pilsner plus a few ounces of carapils. Assume Im treating 5 gallons.

 

[beergynt]

1 gram - Gypsum, Epsom Salt, Baking Soda (No Baking Soda in sparge.)
2 grams - Calcium Chloride

This is assuming your strike and sparge waters are both around 3.5 gallons.

 

[beergynt]

PS - I'm no pro either, I just make Martin Brungard's cells turn green and go from there...

 

[mlyday]

I still need to do some more reading and understand more how each one affects the other. Im relying on a few chemistry classes from 20 years ago.