Source water was from a different location. Brewer's Friend auto-filled and I can't select "none" for an option. The source is well water in S. Massachusetts and is undefined. I've had success with make Pale Ales with it previously.
Taste upon bottling: Citrus is nice and floats on the tongue. Bitterness is rounded and isn't harsh. Medium body supports all the fresh hop flavor well. True ABV is 5.5%
Finished product: Hops aren't as sharp or crisp as I'd like them to be. This is likely an effect of an unknown water chemistry. There's a sweet strawberry-like nose with a mildly floral-citrus hop character. The malt flavor is strongly caramel. Would likely reduce the Caramel 20 by half in the next batch and sub with maybe a Munich I.
In the future, I'd drop the mash pH a little with some lactic acid or some acidulated. Probably would try some first wort hopping with the Chinook to bump the bitterness and keep it rounded. I'd also like to try using another yeast strain... possibly with WLP001, WLP051, or Imperial's Juice to really get those hops to pop more.