Water adjustments are tricky. This isn't for you Lonnie but for others reading. The most important thing is to know what your base water is. If your using RO or Distilled that's easy, but if your using tap it can fluctuate depending on time of year. For my Vienna (and all my water adjustments) I focus on the style and not always the City it came from. By reading the BJCP guidelines we can start to see what you should be looking for in flavor. When you calc. your recipe you'll get an estimated SRM and that will help you determine mash PH. I only add Buffers and Acidity to my Mash and adjust the Chloride to Sulfates for my boil (that's just me). I have found that the simplest way for me to break down water adjustments is this; PH of your mash, and Chloride to Sulfates of your wort. Yes, Calcium and Mag. is important for yeast health and some flavors (calcium). so we should atleast try and have 50ppm calcium. I always shoot for a min of 75 ppm calcium. Here's my last and favorite Vienna adjustments. Calcium 106, Mag 22, Sodium 15, Chloride 41, Sulfates 77, CaCO3 153. the SRM of that particular Vienna was 15, and the IBUs where around 27 of Hallertauer. Hope this helps.