RIMS brewstand - water chemistry question

[TrashWoodBrew]

I'm not sure if this is the best place to post this but...

I'm finishing up an automated brewstand w/ BCS 460, two 220v coils for the mash and an automated burner for the boil. For simplicity and space I want to use two pots (MLT, BK) and simply heat my sparge water as it comes in.

My question is this - what filter should I get? Ideally I will be able to stay away from full RO and get the "least filtering" filter - I've had efficiency success building up my sparge water in the past so stripping it all the way down to RO might have a negative effect.

My tests from the tap:
60 ppm chloride
200 ppm total alkalinity
50 ppm sulfate
270 ppm hardness
130 ppm calcium hardness
140 ppm magnesium hardness
31.14 ppm sodium

City water report w/ ranges: http://www.santabarbaraca.gov/civicax/filebank/blobdload.aspx?BlobID=64543

Thanks in advance for the suggestions!

 

[conpewter]

Your water profile looks pretty good for most beers. Hoppier ones you may want to bump your sulfate and more pilsner like beers you may want to cut with RO, but otherwise looks fine.

No filter would be ok, a carbon filter could help depending on what else you have in your water. If your water tastes fine out of the tap and you have that mineral profile you'll be fine for most dark/amber beers. In my experience.

edit: this looks like a pretty good resource for general style guidelines for water profiles, take it all with a grain of salt (hah! salt...)
http://www.brewersfriend.com/brewing-water-target-profiles/

 

[TrashWoodBrew]

Your water profile looks pretty good for most beers.

No filter would be ok, a carbon filter could help depending on what else you have in your water.

edit: this looks like a pretty good resource for general style guidelines for water profiles, take it all with a grain of salt (hah! salt...)
http://www.brewersfriend.com/brewing-water-target-profiles/

Awesome, thank you. I've been brewing with distilled water and building up the appropriate profile. I'm most curious about "what else" might be in my water. I guess the taste test is most important.

 

[conpewter]

It does seem to work well. My last house had hard water but tasted good, it worked wonderfully for stouts and ambers. The IPAs turned out OK but not great, did much better with cutting with distilled and adding some sulfates.

The new house is hard water with dissolved iron... tastes a little like sucking on pennies, so I have a water softener and an RO system now and build up water from that, more work but the only way to go with the iron problem.

The carbon filter will take care of chlorine in your water and many other things.

 

[TrashWoodBrew]

Great, thanks for the advice! I'll stop shopping for a carbon filter on Amazon right now!