The good news is that your water doesn't need any drastic movements. It's very middle of the road.
The mash pH will be "about right" if your recipe yields a color of 10-14 SRM. If you intend to brew much lighter or much darker than that, you need to use salts that will help you move that SRM range. Typically it will be Chalk and Baking Soda to brew darker and Gypsum, Calcium Chloride, and Epsom Salt to go lighter (with varying effects on your Cl:SO4 ratio of course.
In most cases, mash-only additions are fine. Focus on putting the RA in range first, and see if you can do it without throwing anything off the charts. Your Cl level is the same as mine and I can tell you I've never had a use for CaCl additions. Gypsum will be your most used salt if you like hoppy beers.
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!New Stuff?