Water chemistry boggles my mind. I have been trying to build mash and sparge water from RO water. The RO water from my local water store has a pH of 6.5 and typically has 30 ppm of god only know what. I have been using an online spreadsheet to try to calculate salt additions but I don’t feel good about the results. My mash pH comes in a little high at 5.6. Since I am trying to extract a highly fermentable wort, I am shooting for 5.4. I have not been treating my sparge water and the sparge is fine reaching 5.7 by the end. I fly sparge. However, my boil pH is high at 5.5. I have been lowering the mash pH to target and the boil pH to 5.1 with acid. I am getting excellent extraction efficiency but the final product seems to be a little harsh, from the hops I think. This weekend I am brewing a Saison. I have a full line of salts and an accurate balance. Could someone recommend mash and sparge water salt additions for this grain bill and hop profile: 59% Begian Pils-2L, 9.82% Vienna-3.5L, 9.82% Munich-10L, 4.91% flaked wheat-1.6L, 2.15% Special B-180L, 2.15% Special Roast-50L, and 12.27% dextrose. I expect a SRM of 8.7. Hops will be 3 oz. of Kent Goldings – 60 minutes, 2 oz. of Styrian Goldings – 15 minutes and 2 oz. – Styrian Goldings at flame out for an expected IBU of 32.5 (Tinseth’s method). I expect an original gravity of 1.057. This is a 12 gallon batch and I will use 4 gallons of mash water up to 15 gallons of sparge water. Thanks in advance to anyone who can help.