Winter Seasonal Water Profile? Great Lakes Christmas Clone

[nosoup4me]

I will be brewing this beer in a few weeks. https://www.homebrewtalk.com/showthread.php?t=218147
My first winter seasonal. I'm thinking about just going with an Amber Balanced profile in Brunwater.

Ca: 50
Mg: 10
Na: 15
SO4: 75
Cl: 65
HCO3: 40

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Also thinking about subbing the American 2-Row with either Maris Otter or Golden Promise. I've never had the original beer so I don't know if those base malts would actually work, or should the maltiness be kept lower on this particular clone? Recipe below with slightly different hopping schedule.

10# 2-Row US (74%)
1# Crystal 45 (7%)
1# Wheat Malt (7%)
4 oz Special Roast (1.8%)
1.3 oz Roasted Barley (.6%)

Hallertau (60 min) for 21 IBU
Hallertau (30 min) for 5 IBU
Cascade (5 min) for 4 IBU

2 Cinnamon Stick @ 60
1. oz Ginger Root @ 60
1.25 lb Honey (Flame out)

Wyeast Labs #1028 London Ale (Im using WLP013)

 

[mabrungard]

Since you plan on using spices in your brew, I suggest that a 'balanced' profile from Bru'n Water may not be ideal. Spices tend to dry out the finish of beer and so does sulfate in the water. I believe you would be better served using water profiles that have only modest sulfate content, such as the 'full' profiles in Bru'n Water.

 

[nosoup4me]

Since you plan on using spices in your brew, I suggest that a 'balanced' profile from Bru'n Water may not be ideal. Spices tend to dry out the finish of beer and so does sulfate in the water. I believe you would be better served using water profiles that have only modest sulfate content, such as the 'full' profiles in Bru'n Water.

Thanks!