There is a lot to be said for the Munich profile. It is a water that is full of temporary hardness and little else. The alkalinity level is too high to brew a decent amber or lighter beer and that would have to be reduced. Boiling is an historic option for treatment of temporary hardness. Both sulfate and chloride are quite low and their concentration is not affected by the boiling treatment. After boiling, most of the temporary hardness is gone which leaves little calcium. Probably too little. So that profile may not really be a good way to go.
I lean in the direction of keeping flavor ions low unless they are needed for a particular nuance in the beer. That boiled Munich profile certainly meets that description. The Amber profiles are more middle of the road with respect to flavor ions and the other color coded profiles in Bru'n Water aim to provide a minimum level of calcium too.
Through conversations with AJ DeLange, its clear that he favors keeping flavor ions low too. I think I detect the same sentiment from Gordon Strong also. In AJ's case, he is a strong proponent of keeping sulfate low when noble hops are used. I say the same applies when dealing with a more malt focused style such as O'fest. Sure the sulfate/chloride ratio says a water might be in the malt accentuating range, but its even better to keep both of those ions relatively low. In the case of O'fest, I'd somewhat aim for the boiled Munich profile, but add calcium chloride to bump the Ca to around 50 ppm.
Bru'n Water has customizable rows in the water table (scroll way down the sheet) where you can create your own profiles. This would be a case that it will be useful.