Water reports from the PNW are almost Pilsen like. Any information as to what the Pros are doing in the brewhouse to treat the water would be of interest, Tom.
I ran into Bill Jenkins, the brewer from Big Time Brewing today. I was at the brewery and, surprise, so was he
He said he adds gypsum to almost every batch. "Almost" because sometimes he runs out and it takes him a while to get more.
He's not terribly worried about it though. In the quantities he's adding it, it should get him up to around 40 ppm of calcium in the mash, give or take a few ppm, but it's not like he's doing calculations every batch. He must have figured it out at one point and just does the same thing usually. He told me he used to add NaCl to one of his beers, but he ran out and never bothered to walk to the kitchen and get more.
His beer is generally really good, he's got more than a few GABF medals.