A properly produced spruce has NO pine-sol character. Just the notes that Jeff mentions above.
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I talked to Mitch Steele at the NHC and they don't pay any attention to sulfate at Stone. They brew their IPAs at 165 ppm of Calcium.
The chalk is not needed or desired for that mash. Both the calcium and bicarbonate are far too high.
I based this water profile from Kai's research on his website.