Bru'n water RA?

Brewing an American IPA/Pale Ale. Put everything into the water additions, mash acidification sheet etc. In looking at/analyzing the adjustment summary sheet -

Is the "goal" in regard to the graph to have your RA fall on the "0" line??? Or is that bold line there simply as a baseline. with the relative RA of various styles falling above/below it?

If the "goal" is not "0" - is there a general guide of where the RA would fall for various styles? I would assume darker beers would benefit from higher RA?
Stout?
Amber?
IPA?
Pilsner?

Thanks

That is a good point and inquiry. The graph on the Adjustment Summary sheet could make a brewer think that RA is a very important result and that there is some goal in there. Unfortunately, that is not the case. There is no goal for RA. But there is a goal for mash pH and RA has a direct influence on that. Unfortunately, the influence of the mash composition makes it difficult to have a correlation for RA. This is the whole issue creating the fallacy of Palmer's SRM vs RA nomograph.

There isn't much point of that graph other than to offer some eye candy on where your water formulation stacks up in the universe of RA from historic brewing centers. Its otherwise useless.