Haysie,
Not trying to pick a fight but you may not be fully understanding what I'm trying to say. By using reverse osmosis it basically doesn't matter what water you start with as the process essentially removes the salt component from the water getting you kind of close to distilled water essentially. So whatever character/profile of water you start with the outcome should be basically the same whether your water is from Pilsen or Burton-remove the ions and you are left with pure water (which is unsuitable for brewing). To use it for brewing you then have to add back various ions to get the necessary chemical make up that you want for the beer. This starts to sound silly doesn't it.
But, if the water you have at hand is not perfect for brewing the style you want you will want to make changes to it. As long as it contains nothing you don't want (eg. too much CO3 2-, too much Ca2+) then you can just add salts (well, ions actually but you add them as salts) to make the water up to the profile you desire. The problem comes when your water already contains too much of some ions, if this is the case you have to remove them. The way to do this is most often done with reverse osmosis. But water treatments is expensive, so often you use some of your local water (it will need to be treated via activated carbon at least to remove chlorine or chloramine) and then mix it with reverse osmosis water so you don't have to treat the full amount. I hope you follow.
So essentially, it doesn't matter what water profile you are starting with because most breweries are going to change it anyway. Basically what I'm getting at is mimicking Escondido water is not mimicking Stone's water. I know for a fact that they have a reverse osmosis set up (I've been on the Stone tour) and that they use a blend of RO water and mix it with charcoal treated local water (so in fact at least in some parameters Stones water will contain less of some specific ions than the Escondido water supply would lead you to believe because they have diluted it). They will then add back various salts to lift the ions they want.
I'm not trying to be a PITA just trying to say that it's not as simple as just copying the local water supply because what they actually use in the brewery has essentially nothing to do with the local water supply. Again, you are better off choosing a water profile that is recommended for VERY hoppy IPA's and forgetting all about the Escondido water profile.
Good luck with it Shadow.
Justin
FWIW, I dont know the water profile for Stone's beers but I bet a google search will get you plenty of info from other home brewers who have gone after cloning Stones beers. I haven't got anything immediately at hand but here is a good start from Palmers HTB:
http://www.howtobrew.com/section3/chapter15-1.html
I suspect there will be a reasonably high sulfate conc, probably in the upper levels of the range as that is typical of highly bittered beers. As the Stonebrew website suggest around 100ppm Ca2+ hardness would be a good place to start.
