Nobody has any insight on this?
I know everybody loves Denny's RIPA - and I'm sure I will too, once I try it, but I want to see what rye malt actually adds to the beer, before I throw a bunch of hops on it
Anyway, with a little more research, I decided to aim for a water profile close to Munich. With 75% RO water and some chalk, baking soda and calcium chloride I can get within +/- 20 ppm of a Munich profile for the major ions.
I plan on fermenting with wyeast 3068 and keeping it in the high 50's to supress the clove esters.