So, it's been a while, but I'm brewing up an E.S.B. today. (English Special Bitter).
Though "bitter" is in the name, by American standards this is not an overly bitter beer. In fact, it's got a nice, malty backbone to compliment the English hop additions.
There's a town in central England called Burton with a rich brewing heritage. Burton straddles the River Trent, and the water has some interesting properties that help create some wonderful British Ale styles.
The water has high alkalinity and hardness, due to the presence of several salt ions. I've decided to experiment a little.
I use an application that takes a survey of source water (Milwaukee city water) and calculates salt additions to imitate water from other parts of the world.
I started with my "salt bank":