On Monday we brewed a Bohemian Pils. 100% RO water was used. CaCL2 was added to get 50 ppm of Ca into the mash and sparge water.
Care to share your final water chemistry numbers, in ppm? For my last Boh Pils (the one I sent you, Jeff), I added gypsum, epsom, and CaCl2 to distilled water to get 40ppm Ca, 2ppm Mg, zero Na, 13ppm sulfates, 67ppm chlorides. RA computed to -30.
Mash pH was 5.2 (I had added 1% of total grist as acidulated malt, might skip that next time to increase pH a little)