Martin - what is your suggestion for the ppm levels of calcium, magnesium, sulfate, chloride, etc...?
Although it goes against everything we brewers hold dear, I keep seeing evidence that a 40 or 50 ppm minimum calcium content may not be the best for flavor in those light European lagers. The boiled Munich profile might only have around 12 to 20 ppm Ca and the rest of the ions are low too...excepting for bicarbonate. That profile suggests that all the flavor ions are less than 20 ppm. That evidence makes sense since those Munich beers are malt focused and there is little need for the water to impinge on that. The same attribute applies to Pilsen water...very little flavor ion content to color the malt focus.
The one thing that is also apparent from the boiled Munich profile is that it still has a lot of bicarbonate and the brewers would have to dose with acid malt to neutralize that component. For some beer styles, it will be a significant dose. But I don't expect that most people would taste it. But there might be nuances from the lactic acid that do color the beer flavor. That is why it's imperative that brewers use lactic acid or acid malt when brewing German style beers.