Thanks Martin, I was just listing what I had available on hand. I use Bru'n Water to calculate my additions which with my soft water here in Oregon almost exclusively prescribes gypsum and calcium chloride and some acid for the sparge water. I had enough gypsum for the mash addition but only about a third of what was needed for the sparge water. I ended up just adding burton salt to equal another third of what the calcium chloride should have been. The beer is actually kind of an experiment using my pils base with a touch of munich and Nelson sauvin hops, so yeah not really a pils at all but I appreciate the feedback nonetheless.
I do have another question about the software. Generally it call for me to add ~1.5 ml of lactic acid to my sparge water to get the pH in the neighborhood of about 5.7. When I test my sparge water post addition, I never get much lower than about 6.7 down from an non-treated pH of 7.8. Even when I've boosted the addition by about 25%. Any thoughts on what I might be doing wrong?