If I had your water and wanted to try using it, I would probably try some kind of British pale ale, a dortmunder export or maybe a heavily hopped American IPA. Wouldn't hurt to try, and you'd learn a lot. The only thing that would give me pause is the magnesium number, it is way too high even for the styles I just mentioned. But that said, I'm not sure what that would even do to the beer, and I'd probably try it just to find out.
When all is said and done, if I had that tap water profile, and assuming it tastes good from the tap, I would probably use it sometimes but only cut 50/50 with distilled water from the store. The additives I would likely end up using the most in that situation, with the final base profile of the 50/50 mix, depending upon style, would probably be sodium chloride (canning salt) and phosphoric acid.