Willys wrote:Why would you? Just use tasty's pale water
Well I was trying to use my initiative. Actually I didn't know the recipe existed

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I'm a little surprised that that there is so little interest here from the brewing community re RO & salt additions: few maniacs like me it seems!, but it pretty much mirrors the lack of interest here in Oz.
I found Tasty's recipe & his salt additions, as below, and I must ask is 118ppm correct for Mg or is it a typo? If it is what is it achieving in the mix? In general brewing it's recommended between 10-30ppm. I want to be sure on this before I dive in!
"The water was R/O to which was added gypsum, epsom salt, and table salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm".