Not much use.
You need to
1) Neutralise that chlorine/chloramine with a campden tablet added to your brewing liquor, or carbon filtration. This is the most important step.
2) Test your residual alkalinity. You can buy kits from ebay to do this. Armed with this information you can use acids or chalk to adjust your mash PH.
3) Find out from your water supplier amounts of Calcium, Sulphates, Magnesium, Sodium, Chloride... etc. You can then balance your liquor with Gypsum, CaCl and Epsom salts.