That’s what I thought too until I saw that very high sodium (150-250 Mg/L) can lead to undesired flavors - even alkalinity which I’m trying hard to avoid. But a dark mild needs those flavors - I just don’t want to tip the scales .
Using RO water this time should help limit the sodium to just the ingredients provided (including the perhaps slightly high sodium in the Briess extract).
Sorry for the confusion. I am anticipating that you will be using RO water with the Dark Mild. So there’s nothing else to do with regard to flavor salt additions (this time). One could try adding minerals “in the glass” to see if some additional Cl would make a difference than add that back to the recipe for the next time you brew the recipe.
Wish me luck !
I have found that 90ppm for Na (assuming an 100% extract wort at OG 75) to be a useful estimate.
For ‘session’ strength beers, I find that the mineral content levels will be diluted to a level that is acceptable.
As for things people repeat in home brewing forums, supposedly one can’t brew great lagers with extract.
There is a National Homebrew Competition (2021) gold medal recipe for an American Lager where the posted recipe used Briess DME (link to discussion in AHA forums. At the end of the topic, there are links to other recipes / discussion where brewers are winning local / regional competitions brewing NEIPAs made with DME.