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To re-visit this, I was supplied with the BM 'Heidelberg' instead of regular Pils - even paler in colour (about 1.3L IIRC). Reckon this combination will still work well?

Just infuse boiling water to reach 165.

Can anyone advise me on a base malt subsitution for this recipe (and by extension other american ales I end up using the malt in)? My supplier is out of any suitable pale 2-row base malts, my closest choices colour wise are Best Malz/Weyermann pilsner or Simpsons Golden Promise. But I fear that...

Thanks, maybe something about equal to the chloride content? I'm still relatively inexperienced so havent yet taken note of water chemistry and experienced the effects. Do you think it's achievable to get a nice clean, crisp pale ale taste with that mineral content?

Hey guys, long time reader first time poster. Thought I'd pose this question here as some posters extremely knowledgable in the water area have been active. I live in Australia and my water report is as follows (values were given as a minimum and maximum). Alkalinity as CaCO3 55-81 Calcium...