Is there a list of Water profiles for different styles of beer

Do anyone know if there is a more comprehensive list of water profiles for different styles of beer?

John has this, which lists some major ones:

How to Brew - By John Palmer - Balancing the Malts and Minerals

I was looking for more specifics such as a west coast pale ale for example.

I am new to the water adjustment and want to start off right so if there is not some sort of master list, does anyone have a good suggestion for the levels of a pale ale?

'Beer Captured' has the best water modification table i've seen.

The more I read it comes down to the ratio between Chloride and Sulfate and just keeping the others within good brewing ranges like:

ca 50-150

mg 10-30

HCO3 0-50 for pale 50-150 for amber colored, toasted malt beers, 150-250 ppm for dark, roasted malt beers.

na 0-150

so4 50-150 ppm for normally bitter beers, 150-350 ppm for very bitter beers

cl 0-250

So I think good levels for a pale ale to bring out some of the bitterness would be

ca - 75
mg 20
hco3 50
na 50
so4 150
cl 50

What do you think?

Take a listen over at the brewing network for the brew strong
series on brewing water. Its a long listen (4 part series) but worth it if you
want to fine tune your process and tweak the water profile to the style that your brewing.

megavites said:

Take a listen over at the brewing network for the brew strong
series on brewing water. Its a long listen (4 part series) but worth it if you
want to fine tune your process and tweak the water profile to the style that your brewing.

Click to expand...

Yep, I have listened to all 4 already, great info, but the big thing I got out of it was the CL to so4 ratio along with the RA.