The best way to proceed here is to make a test mash with a small portion of the grist you will be using and measure the pH of that with a properly calibrated meter. If you do not have a meter then there are spreadsheets which will attempt to calculate the amounts of acid or base you will need to add based on the color of the malts - not the beer. This is iffy and a mash test is much more reliable as if, indeed, you do require base the clear choice is calcium hydroxide (not bicarbonate) and it takes a fine hand to not overshoot with this stuff.
Given the alkalinity of your water I'd try the beer without supplementing. You might go under on pH but then you might not. You can get a rough idea with test strips - add 0.3 to the reading you get from them. If you read something in the 4's then add a pinch of pickling lime, stir and measure again repeating until you get to a reading a bit over 5. Do this with the test mash first to see if you are going to need lime at all. Best to get a pH meter, learn how to use it and, from experience, know how much lime you can be expected to have to add.
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