Others have said this, I cannot elaborate as I haven't used this yeast, given it's rep.
John Palmer (How to brew) [seems he's in this boat too, as I am]
<-- Microscope, I had an electron microscope, spilt beer on it and the light went out.
<-- Scientist, never got religion.
<-- Count yeast cells, never had enough brain cells for that.
Nevermind, I waybacked and got it. After translation, extrapolation, and computating, It's just a water report for a medium hardness water from Helsinki, Finland. WEIRD. I thot all Burton hard water was the norm for Fuller's ESB?
I know this is just a clone attempt, but @ESBrewer said it is...
Can someone post the water additions ESBrewer gave for site: https://www.hsy.fi/fi/asiantuntijalle/vesihuolto/vedenlaatu/Sivut/default.aspx
Which is now defunct/out/gone PLS?