True, water reports should not be imagined to be anything like the water brewers in famous places use, any more than you are using your water as you find it. Dortmund for example has very highly mineralized water, and brewers there were early masters of demineralizing it. Pilsen has famously soft water, and they have always added salts to make it usable. George Fix wrote that analyses of the finished beers show that, as treated, the brewing water in Pilsen is actually harder than that of Dortmund! So if you're making a brown beer and you want it to taste dry, use a Brown Dry profile as a guide, and so on. But don't try to nail it perfectly. I think water treatment should tend toward the minimum needed to obtain correct mash pH, without any ions reaching levels that will have undesirable flavor effects.
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