A couple things that stood out to me in the new Modern Homebrew Recipes book I picked up today...
What are the effects of 10% phosphoric acid in RO water?
Secondly, normally I'll add CaCl2 into the strike and sparge water to dissolve. Gordon Strong mentions to add the X amount of CaCl2 "to the mash". Is he referring to just dumping the dry salts into the mash and stirring them up at that point?