Water chemistry for amber ale

[Shag]

I'm thinking about brewing Denny's Waldo Lake Amber this weekend, using the NB kit (http://legacy.northernbrewer.com/docs/kis-html/1963.html). Trying to figure out the water chemistry for a hoppy amber.

I still haven't had my water tested, so I'll be using RO water. According to Beersmith, the SRM is 12.1.

Can anyone help with a good water profile for this type of beer?

 

[TomMeier]

I'd go with enough CaCl2 to hit 50 ppm of calcium and let 'er rip. Maybe a tiny pinch of Epsom salts to get 5 or so ppm of Mg.

Just my opinion as I much prefer the malt accentuating sweetness chloride adds over the minerally bite of gypsum. I don't think your pH is going to be too low with just an amber. You could use some chalk. or not.