Water profile for Belgian Pale Ale

[masaba]

Can anyone recommend a water profile for a Belgian Pale Ale? I want a beer that showcases the Belgian Yeast, but at the same time offers a nice dry bitterness of a pale ale in the finish.

Right now, this is what I have, it's more or less my standard pale ale profile.

Calcium: 84
Magnesium: 0
Sodium: 8
Sulfate: 150
Chloride: 42.3

Will this work, or should I adjust for the Belgian yeast?

 

[Gnomebrewer]

If it was me, I'd go for something a lot more moderate. Roughly 40ppm each of Calcium, Chloride and Sulphate. Maybe a little Sodium as well.

 

[mabrungard]

I agree. I wouldn't employ that much calcium and sulfate in a BPA. I'd drop the sulfate in half. That water should be in the background and aid in drying the finish...that's all.