Possibly but more probably because of under oxygenation and/or under pitching.
If you want to play around with the effects that boiling has on your water, check out this calculator: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XXXXXWS
I already loaded your water profile and checked boiling. If you uncheck "decant water" you can also see the caco3 that is precipitated.
You'll also notice that reducing the alkalinity in your water is limited by the amount of calcium. If you add calcium salts the alkalinity is able to drop further.