What should I add to RO water for a saison?

[TheDopeGodfather]

Normally I brew IPAs and I generally add gypsum and calcium chloride to lower pH and soften the mouth feel. Should I do the same for a saison? How much of each chemical should I add to the water? What's the pH range I should be shooting for in the mash?

 

[Craigerrr]

Here is a thread that touches on water profile for a saison...

https://www.brewersfriend.com/forum/threads/sais107on.82/