[skyler]

I recently moved to a place with awful tap water, so I use RO water when I brew (only $3 for 10 gal). Since I was brewing a bitter, I figured just using plain "Burton Salts" would be an appropriate way to mineralize my water. I ended up accidentally putting a tablespoon in the mash (5 gal batch), instead of a teaspoon. What should I expect? I also used 5.2 mash buffer.

Recipe:

Recipe: October Bitter
Style: 8B-English Pale Ale-Special/Best/Premium Bitter

Recipe Overview
 
Wort Volume Before Boil: 7.75 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.28 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.033 SG
Expected OG: 1.046 SG
Expected FG: 1.011 SG
Expected ABV: 4.7 %
Expected ABW: 3.7 %
Expected IBU (using Tinseth): 37.7
Expected Color: 13.1 SRM
Apparent Attenuation: 76.2 %
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 65 degF

Fermentables
UK Pale Ale Malt (Maris Otter) 7lb 12oz (89.5 %) In Mash/Steeped
UK Medium Crystal (120EBC) 12.00 oz (8.7 %) In Mash/Steeped
German Carafa Special II 2.60 oz (1.9 %) In Mash/Steeped

Hops
US Nugget (9.8 % alpha) 20 g Loose Whole Hops used 60 Min From End
US Citra  (9.0 % alpha) 14 g Loose Whole Hops used 20 Min From End
US Crystal (3.0 % alpha) 32 g Loose Whole Hops used 5 Min From End
US Nugget (9.8 % alpha) 8 g Loose Whole Hops used At turn off
US Cascade (5.7 % alpha) 20 g Loose Whole Hops used Dry-Hopped

Other Ingredients

Yeast: White Labs WLP006-Bedford British Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 151 degF for 60 mins
Step: Raise to and Mash out at 168 degF for 10 mins

[hopfenundmalz]

I am not a water chemist, and there are more qualified on the forum, but here is my $0.02.

You will have a boatload of sulfate in the beer, and the hops may come through as harsh. You could do the following.

Brew another bittter and blend it with the high sulfate one.
Drink it as is.
Hold off an the dry hops. Bulk age the beer.  Taste it, and when it has matured, dry hops it, condition, and drink.

We did a historic IPA that used a bunch of sulfate, aged it, dry hopped it, and it was tasty.