Definitely an important factor. I started using Tasty’s water profile for anything hoppy and it also really helped.
Big +1 to McDole’s profile. It’s very similar to Martin’s Pale Ale in Brun’water. I do find that I need to modify his profile a bit for Janet’s brown or the pH is a bit low for me.
I always bump the profile for Janet’s Brown to get a tad higher pH, too.