Scottish 80/-. I need one more simple beer, hoping to finalize the "dial-in" of brewing outside. Some people are trying water adjustment, so here's my take on that. I write a recipe in BSmith, and using Palmer's sheet, enter the SRM in cell B8. Cell E8 gives a midpoint for the Residual Alkalinity (RA) range, which I enter in B23, along with mash volume in C23. Then, I enter chemicals in row 27, watching the effects in row 40. I start with Epsom salt to get magnesium to 10. Depending on the style/hop bittering, I use varying amounts of calc chloride, chalk, or gypsum to get the chloride:sulfate ratio to fit the style. I'm happy if calcium if >50, and chloride & sulfate are ~50. Then I check the RA in cell L40 and see if the SRM range includes my target. Cells O39 and O40 indicate the C:S ratio, which here is in the top half of "Balanced" since I'm doing a malty Scottish ale. (I don't duplicate historical water profiles (i.e., Edinburgh) because I figure today's brewers there are adjusting their water for extraction efficiency and consistency.)
I chose not to push the water to "Malty" since I've got IBUs at only 13, but that is with FWH set at minus 10%, which I'm also tinkering with. I judged a flight of Scots and Irish Reds recently, and the best were definitely malt-balanced with no hop flavor or noticeable bittering.
If you're looking at other water sheets, Palmer adjusts only the mash water, and not all water.