I use MgSO4(epsom salt), CaSO4(gypsum), and CaCl2. That's it. I have enough NaCl and HCO3 in my well water that for light colored beers I dilute 1/2 & 1/2 with DH20 and add back some calcium. Dark colored beers I can use straight tap. I've used Brun water for 3 years now, and feel comfortable enough with it that I can design water profiles for whatever I want to brew.
Oh right, porkchop's post below reminded me. Based on Brunwater's recommendation, I add 3cc lactic acid to my sparge water. For every batch.