Water for a cream ale

Ingredients
1

I was hoping to get some feedback on my water and how I should adjust to a cream ale recipe. The cream ale will be pretty basic with two row as the base with a couple pounds of flaked maize and I’m going to add some munich for a little color and some body. My water is as follows:

Ca - 30
Mg - 8
Na- 13
SO4 - 31
Cl - 10
Bicarbonates (HCO3) - 106

I’ve used Bru’n Water and I got it to a point where the ph will be low enough but to do so I had to dilute 75% with RO and add 3.8 grams of SO4 to the mash and 3 grams to the sparge. And add 2.5 grams of CaCl2 to the mash and 2 grams to the sparge. This seems like quite a bit for just a cream ale that I’ve already diluted 75% with RO water. This also puts my RA way low, will that have any affect on the finished product?

2

I would not be worried about a low RA for a Cream Ale. The water for the Pils I brew is in the negative RA territory.

3

Thanks Jeff. That’s what I was most worried about was the negative RA.