Josh, I would pay attention to Nosybear’s question/concern about not adding both acid and bicarbonate. Some recipe programs will give that result (BS3) and that’s a software red flag. I use Bru’n Water for water additions, but it’s a bit complicated at first, although very educational. With RO water you may find a need for a small amount of acid to reduce mash pH on light colored beers, unless it’s an American IPA with say over 100 ppm of calcium, which may get your pH in the desired range without acid. Darker beers will likely require bicarbonate to increase pH, which is why it’s good to keep calcium low around 50 ppm. Like mentioned above, managing pH is really all about alkalinity. Have fun with this and take it a step at a time. It’s easy to get caught up in the details and forget the big picture (great tasting beer).