OK, BeerTools lets me add table salt to my water chemistry while building from scratch but I do not see that option on Palmer's Spreadsheet. Am I missing something? Do I remember correctly that in order to add salt, I should use plain sea salt or kosher salt?
If you have the most recent version of the spreadsheet, there is a place to add "canning salt". You don't want to use the usual table salt since it is usually iodized (has a bit of iodine incorporated). If your table salt specifically states that it is not iodized, it would be OK to use. If I recall (and I guess Palmer's spreadsheet is implying) canning salt isn't iodized. Kosher salt would be OK to use but definitely weigh it out - it is not as dense as other salts, so measuring by volume (e.g. teaspoon) will be fewer grams. Not sure what "plain sea salt" is composed of. Many sea salts have other minerals in their composition besides sodium and chloride. Personally, I haven't used NaCl for any of my mashwater formulations. They are concocted from chalk, gypsum, CaCl2, bicarbonate and/or epsom salt.