Ground water in the Pilzen region is very soft, and tastes great because of that fact. Distilled water also tastes great, so I want to start with store bought distilled water, but shouldn’t salts be added to distilled water to aid in mash conversion, and yeast health during fermentation? And if that is important, what’s a recommended distilled water adjustment recipe for mashing pilzners/lagers?
I use the Braukaiser water profiles that Brewbama linked to.
Read through them, some use acidulated malt to help drop pH.
The classic PU triple decoction has no water additions that I know of, but it has a long acid rest to drop the pH.