That report is, for lack of a better word, wacky. You could practically make pretzels with that water without adding any lye! (well, not really) Soft water usually has a low pH. 9.5 is way high for hard OR soft water. If you brew all-grain, you really need to get that pH down. You may have to add an inordinate amount of minerals to do it that way, so you might consider the 5.2 stabilizer or, better yet, acid addition. If you brew all-grain, get the pH of the sparge water down, too.
Your calcium is a little low, but I don't think that's a big contributer to your off-flavors. I think if you fix the pH, you'll fix the problem. You might add a little gypsum to bring the calcium and sulfates up, though, especially for flavorful ales.