There are two limits that govern the minimum alkalinity your water might attain through long boiling, a minimum calcium content and a minimum bicarbonate content. Either factor could control the end result. It depends on the starting water quality. Boiling drives off CO2 and causes the dissolved calcium and bicarbonate to precipitate out of solution as chalk (calcium carbonate). The relationship between calcium and bicarbonate is presented in the following equation:
Final Ca content = Starting Ca content - [(starting HCO3 - final HCO3)/3.05]
You obviously have the starting Ca and HCO3 content if you have your water report. The final HCO3 content is a variable that is dependent upon the effectiveness of your boil and it can also be dependent on the starting amount of calcium in the water. For typical boils, you can get HCO3 down to around 60 to 80 ppm. If you have a really effective boil, you might be able to get HCO3 down as low as 40 ppm.
But all that final HCO3 content is dependent upon the amount of calcium in the starting water. That is because if there isn't enough calcium, there won't be enough available to react with the HCO3 to form chalk. There is a absolute lower limit for calcium content in water due to solubility limits. That lower limit for Ca is around 12 ppm. You can't drive the Ca content lower than that with boiling.
If you play with that equation above, you will find that if the starting Ca content isn't high enough that the equation will say that the Ca could be reduced to less than 12 ppm if you assume a low enough final HCO3 content. Since it can't occur, the real answer is that you won't actually be able to reduce the HCO3 content as low as those rules of thumb (60 to 80 ppm HCO3) won't apply.
Sorry, its kind of a convoluted explanation.