I don't necessarily think that the use of the Munich profile would be better than the amber malty profile. It's probably a matter of personal preference. I guess I would say to use the one that is closest to the profile of the water you use for brewing. Perhaps others are of a different opinion. I'm not exactly sure about the use of the "boiled" profiles. As far as I can tell the calcium and bicarbonate levels are lower due to the boiling of the water. Perhaps Martin could shed some light on this for you (us).