I have been building my water from 100% RO, and using Bru'NWater to treat to hit profiles. I am in the planning stages for a Märzen this weekend. I am using BCS recipe, with German Pils, Munich, Belgian Caramunich, and Briess Vienna(all the LHBS had) so I was looking to try to hit profile of Munich through RO and any working combo of Gypsum, Epsom, Canning Salt, Baking Soda, Calcium Chloride, Pickling Lime, and lactic acid. I am having a hard time trying to get enough calcium into the mix without throwing almost everything else off in the profile. What numbers are the most important to hit for a Märzen? This is my first lager, so just want to try hit what I should hit, without knowing what to hit when I cant hit everything: I can get plenty of calcium, but then Sulfate is too high, if I add the pickling lime to make up the Calcium, then my pH is 5.88 and I should not add the Lactic if I use the lime. Please show me the way. I know I could also target Vienna water, as style may actually originate there and that does give me more room with the sulfate, so maybe that is the way to go?
Edit: I guess a follow up is what pH do I want to target? From Bru'NWater, I am thinking it is a lighter colored beer, so 5.2-5.3? I'm just kind of lost on this one. My IPA was a lot easier to build a profile for.
Second Edit: I can hit an Amber Malty profile pretty easily without the lime or acid, at a pH of 5.4, I guess this may be the way to go?