Water Profile: Ray Daniels vs. John Palmer vs. Beer Smith

Trying to match Burton on Trent water profile for an ESB:

Palmer - Ca: 352, Mg: 24, HCO3: 320, SO4: 820, Na: 54, Cl: 16

Daniels - Ca: 294, Mg: 24, HCO3: 0, SO4: 801, Na: 24, Cl: 36

Beer Smith - Ca: 295, Mg: 45, HCO3: 300, SO4: 725, Na: 55, Cl: 25

Where are these guys getting their info? Who is right?

None of them and all of them.

I suggest that you just make a water profile that best suits the style and not worry so much about the burton on trent water profile. Go with a high SO4, a low Cl, and use Palmers spreadsheet to dial in the HCO3 for the predicted SRM of the beer. I don't go over 170ppm HCO3 even on my stouts. You dont need 700ppm SO4 to make this work. a simple 4:1 ratio of SO4 to Cl will balance heavily to the bitter end and give you what you are looking for. I would go with a 200ish ppm SO4 and 50ish Cl. As for the Na keep it between 20-30 and this will balance out nicely. Best of luck and if you have any questions feel free to send a PM.