water for dunkel

Any tips?

Normally go with brown malty profile and a higher pH of 5.55 which seems to smooth out my darker beers.

The Dunkel I have on tap is ~14 SRM. I used Bru’n Water Amber Balanced.

Mine is 18 SRM which falls into “brown”

Lately I’ve been brewing Dunkels with water with 50ppm Ca, about 30-40ppm Na, 50ppm sulfate, and 80ppm chloride, and about 200ppm bicarbonate gets me a mash pH of about 5.55 (that will depend on your specific grist.)  I’m really liking the results.  This profile is merely the product of doing as little to my RO as possible to achieve proper mash pH and meet my low oxygen brewing requirements for metabisulfite.

So here is my current profile:
Ca - 45
Mg - 6
Na - 20
SO4 - 50
Cl - 60

bicarb - 92 (this is a figure that I’ve never understood it’s impact)

I like what you have. I will probably bump up the Cl and Na closer to what you have. I really want to accentuate the malt.

With Robert’s feedback, I have come up with this.

Ca - 50
Mg - 6
Na - 31
SO4 - 50
Cl - 81
Bicarb - 99
estimated mash pH = 5.55

Seems like the extra Cl and Na will help achieve what I’m going for.