Soft, hard, pale, dark.

[TheRedDarren]

Does anyone know the reasoning behind why soft water is suited to pales and hard is suited to darker beer?

 

[rodabod]

Have a look at the (online) John Palmer book. Essentially, dark malts are acidic, and this balances out when combined with water that contains certain types of minerals.

 

[TheRedDarren]

Ah I see! Thanks mate