Is there a reference on how to build water from RO water. I felt that it would be easier to build water from a blank sheet than adjusting my local water. I have purchased the following brewing salts. Sodium Chloride, NaCL 99.9% pure; Magnesium Sulfate MgSO4, 99% pure;Sodium Bicarbonate NaHCO3 99% pure; Calcium Chloride; and Gypsum.
* Do I have all of the salts necessary to make brewing water from RO Water?
* Is there a cookbook method of adding the above ingredients specifying how many grams per liter for different styles of beer?
I appreciate the in depth discussion within the "Water - a comprehensive Guide for Brewers" but the chemistry is above my comprehension level.
Is it realistic to have a cookbook approach to building water for different styles of beer. I am more interested in how to build the water instead of why the ingredient interplay make the water appropriate for the specific style.