Baking Soda: 1g
While I find that a little alkalinity can be needed in a big beer with a nice dose of crystal malts, that 130 ppm alkalinity may be excessive in my experience.
Another consideration is the use of chalk. I'm getting plenty of data from Bru'n Water users that says: Chalk doesn't work AT ALL within the time frame its needed during the mash. Chalk takes a while to dissolve and then it takes more time to react. So unless a user is creating a predissolved and CO2-reacted chalk solution, don't even think about using chalk in brewing.
Another thing is that alkalinity is never added to sparging water. So the issue of adding either baking soda or chalk should not come up for sparging water. Unfortunately, there are too many water resources on the web that don't know or relate this information.
I'm sorry to hear the hophead73 is having difficulty in getting Bru'n Water to run on his machine. That seems to be more of a possibility on machines the run non-standard operating systems or software. So it appears that you won't have the opportunity to use Bru'n Water, but you can still get a better understanding of brewing water chemistry from the Bru'n Water site.
Any suggestions to get Bru'n Water to work on a Mac with OpenOffice? I have macros enabled and it still gives me error messages.
I was able to try it on my work PC and I see what you are saying with the sparge water additions.
Correct me if I'm wrong, but you don't want to adjust the alkalinity of the sparge water with chalk or baking soda, only add them to the mash to adjust the Ph of the mash.
So if I were to use say Palmer's or Kaiser's spreadsheet for the initial mash additions and then went to calculate my sparge water additions, I would only want to adjust the sulfate to chloride ratio for bitterness and increase my calcium levels for a healthy yeast environment?