AJ Delange proposed a simplified approach to water chemistry - it is in a Homebrew Talk thread: https://www.homebrewtalk.com/threads/a-brewing-water-chemistry-primer.198460/ . It only applies if using soft water, and he defines "soft" at the beginning. Does anyone have experience using this method? I haven't used it myself.
That works very well - though as he suggests you might want to vary the addition of salts for flavor a bit more. That really doesn't take much extra effort, and I think it will pay off.
In Norway most people have soft water like that. The geology of he country was pretty much simplified during the last ice age. The scrubbing effect of an ice sheet a couple of kilometers thick moving slowly towards the sea ground most parts down to bedrock. And water running over granite doesn't pick up much minerals:).
I've written an article based on that on our forum, and it says much the same as deLange (only he says it better
. I've made a simple table for salt additions using measuring spoons based on the table on p. 344-345 in Palmers How to Brew. That won't be very accurate, but it's accurate enough.