I don't have it in front of me but can anyone share the ratio between sulfate and chloride and the PPMs for Martin's dortmund profile? Then... cut it back a little bit based on Martin's comments. Can I also assume that the boosted edgier/chalky water profile would make the hops a little more pronounced as well? We always hear that very soft water tends to mute hops and drier/chalkier water pronounces them a bit. It's interesting because I was in Vienna, Brataslava, Prague, Munich and Frankfort and we drank a lot of different beers. There were plenty of brands of helles but there were also what I would just describe as "gold lagers"... Ottakringer, Bernard, Gambrinus, Zipfer, Zlatny-Bazant and a hundred others and they all had varying degrees of maltiness, crispness, hoppiness, etc. A wide range for sure. If anyone arrives at what they consider to be a very good water profile for this style, I'd love to hear it. Cheers.