Your post has similar post referenced at the bottom which you had another post similar.
https://www.homebrewtalk.com/thread...e-exact-same-water-profile-and-recipe.691848/
From that post, the three brewers made different beers using the exact recipe and exact water profile. You claim all three beers were different. The exception being how they treated the water. You clam they were all treated differently, no sparge, 1/4 sparge, and half sparge. Wouldn’t that be a different mash water profile and as expected by water treatment give different results. Hence proving that water treatment have an effect on the final results.
Yes, different as to Ca++ and Mg++ Cation mEq levels, and thus different beers. But much to perhaps most of the purported magic that lies within 'canned' (or so called) Water Profiles seems to be centered upon Anions. And in this latter view the Ca++ ppm's are only the ancillary means whereby to achieve magical levels of Anions. And more importantly, magical ratios of Anions in conjunction with magical mg/l (ppm) levels of Anions. I.E., in this latter view it is not the Cations that matter nearly as much as the Anions.
I agree that differing Cation levels lead to different beer styles, but I question the impact of Anions (such as Cl- and SO4--).
And as dmtaylor stated succinctly above, I mainly question whether the worship of Water Profiles will take ones beer to the next level.
That, plus I've shown that mg/l (ppm) based Water Profiles are critically defective in that they must be specified strictly in relation to ones water volumes, but they never are. They are instead clearly intended to work their magic regardless of ones brewing process and water volumes of choice.
Short version of my opinion: One should pay more attention to Cations in relation to mEq's than to Anions in relation to ppm's.
So if canned Water Profiles (in addition to being defective and misleading due to being ppm based as opposed to mEq based) are not likely to be the pathway to beer style Nirvana, what more likely is:
1) Getting rid of Oxygen, or alternately, getting rid of LOX, or both.
2) Targeting and controlling the mEq's of Ca++ and the mEq's of Mg++ for a given style.
3) Choosing the appropriate yeast for the Style.
4) Rigidly controlling the fermentation temperature.
5) Selecting the appropriate Hops for a given Style.
6) Adding the correct quantities of he appropriate Hops at the correct times during the boil.
7) Process control.
8) Stop being primarily ppm (mg/L) Anion-centric, and start being primarily mEq Cation-centric with respect to beer Style.