Water profile important for extract?

[Levers101]

I'm doing a sort of Murphy's Irish Stout Clone this evening, and am wondering about my water profile being correct.

My city water supply has (average):

45 mg/L alkalinity as CaCO3
110 mg/L Total Hardness as CaCO3
62 mg/L Sulfate
160 mg/L TDS
pH = 9.0

To me the alkalinity seems a little low (probably mostly bicarbonates)...

Ah... crud, I just remembered that my landlord actually softens the water here. That throws out the total hardness and alkalinity measurements and adds a bunch of sodium. Hmm... might need to steal some well water from somewhere.

Then there is the question:

Does the water profile really even matter for extracts?

 

[david_42]

Not much and for an extract stout, no. Hardness is mainly important for the mashing of brews at the pale end of things.