Water Treatment in Recipe

[dibs78]

So I'm thinking about brewing the following recipe. A 4.5 gallon batch with that amount of grain should be perfect for my setup and all the ingedients are round:

AmountNameType#
11.00 gGypsum (Calcium Sulfate) (Mash 60 min)Misc1
3.00 gCalcium Chloride (Mash 60 min)Misc2
3.00 gEpsom Salt (MgSO4) (Mash 60 min)Misc3
2.00 gBaking Soda (Mash 60 min)Misc4
9 lbsPale Malt (2 Row) US (2.0 SRM)Grain5
1 lbsCaramel/Crystal Malt - 80L (80.0 SRM)Grain6
1 lbsMunich Malt (9.0 SRM)Grain7
1 lbsWhite Wheat Malt (2.4 SRM)Grain8
10.0 ozAromatic Malt (26.0 SRM)Grain9
10.0 ozCaramel/Crystal Malt - 60L (60.0 SRM)Grain10
1.0 ozCitra [13.4%] - Boil 30 minHops11
0.50Whirlfloc Tablet (Boil 15 min)Misc12
1.0 ozCitra [13.4%] - Boil 15 minHops13
1.0 ozCitra [13.4%] - Boil 10 minHops14
1.0 ozCitra [13.4%] - Boil 5 minHops15
1 pkgsSafale American (DCL/Fermentis #US-05)Yeast16
1.0 ozCitra [12.0%] - Dry Hop 7 daysHops17

I noticed there are water adjustments which is something I have yet to dive into being only about 8 batches deep. Can someone tell if these are added to RO water? That would really be ideal as it would be easy to follow and I can try and tell the difference between building a water profile vs just using Ice Mountain spring water.

Thanks!