Can anyone tell me how to change my water profile to emphasize residual sweetness?

I have been using this water profile (see attached png image) with okay results.
I kinda mash low due to the fact that I use about 10% medium crystal malts and I want high attenuation (78% is the app. attenuation that I get).

My question is how shall I change my water profile if I wanna emphasize sweetness of the malts without getting rid of all the hoppiness?

Basically, I'd like a nicely balanced beer with nice sweetness.

Soften your water. You have some fairly hard water there which will emphasize hops bitterness. If you want residual sweetness, mix your water 50/50 with distilled water and use more roasted crystal malts.

aiptasia said:

Soften your water. You have some fairly hard water there which will emphasize hops bitterness. If you want residual sweetness, mix your water 50/50 with distilled water and use more roasted crystal malts.

Click to expand...

And what does softening water mean exactly? Lowering or increasing Cl or So4?

Elysium said:

And what does softening water mean exactly? Lowering or increasing Cl or So4?

Click to expand...

You lower your calcium by a lot, and then decrease the sulfate a lot, and reduce the chloride to no more than 100 ppm at an absolute max.

aiptasia said:

Soften your water. You have some fairly hard water there which will emphasize hops bitterness. If you want residual sweetness, mix your water 50/50 with distilled water and use more roasted crystal malts.

Click to expand...

ok. How about this:

Ca: 59
Mg: 15
Na: 1
Cl: 2
SO4: 164
Cl to SO4 Ratio: 0.01

Alkalinity (CaCO3): 11
RA: -40
Estimated pH: 5.56

I am not sure I can get the SO4 lower than this.

You want the Cl higher, and the SO4 lower. The sulfate accentuates bitterness, while the Cl will make a beer taste rounder/smoother.

I would use a 50:50 blend of your water with reverse osmosis water, or distilled water, and then add some extra CaCl2