gasp! Another Water Question

[Cheshire_Cat]

Hi All-- Would love to get some feedback on a water question. I am brewing my first all-grain this weekend and need to make some water adjustments. Normally, I wouldn't worry about it and just concentrate on the process but unfortunately the area I am brewing has crazy hard water. Planning to build water from distilled or RO.

I am brewing a Deschutes Red Chair clone and after a bit of research I am thinking of going with Tasty's water profile. Seems right for this type of beer. I plugged the numbers into BrewSmiths water tool and this is what I got back (for 4.25 gallons mash water) : 7.30 g Gypsum, 4 g Epsom Salt, .8 g table salt, .50 g Calcium Chloride. I will be adding similar adjustments to the boil to make up for the sparg water.

Any thoughts, comments, or advice?

Thanks a bunch!

[jwatkins56550]

I always calculate my water with the total water in my kettle before I boil. So for me, that's 7.25 gallons. My water is already pretty soft, but I add a touch of epsom to bring up the magnesium, and then bring up the calcium to at least 40 ppm with gypsum and calcium chloride. The chloride to sulfate ratio determines how much.