Since extract is in essence dehydrated wort, water doesn't matter. Well, now that I've said that, what I mean is, you can use distilled water, everything wort needs is already in the extract. If you use water with chlorine / chloramine, or bad tasting water, or softened / salty water, it can ruin the beer. So, the water can't be one that will wreck the beer, but you don't require any profile to make extract.
In making the extract, the only thing that was removed was the water. The ions in that water remain with the extract. Ideally for brewing, you only want to add back the pure water that was taken out when the extract was created. That will recreate the original ionic content that the malt producer used in the mash. More than likely, that is a fairly modest ionic content. If you want to add more chloride or sulfate salts to accentuate certain character in your beer, you are free to do so.
By the way, Briess extract has a BUNCH of sodium in it due to the fact that the local water supply is softened by ion-exchange process. You may want to consider another extract supplier if high sodium will affect the way you want your beer to end up.
Could it be the sodium that causes the infamous "extract twang"?
Want to brew a traditional Pilsner. Should I be looking up water profiles for Germany and the c republic? Or should I just go with distilled water the first time around and see how it goes?
Living in Chicago. Water source is Lake Michigan. If have to request info from the Glen Ellyn to know the specifics but I've been told many times Chicago water isn't bad to brew with
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