The profile looks like its within range of most reasonable styles. Beware that things change monthly with public water systems. Temperatures, concentration of sanitizer, like chloramine. Where I live they push a load of chloramine through in the spring above the normal dose and it'll present itself in the beer. I really have to watch for it. I just toss a little extra campden in the HLT to break it down. Also I use beer alchemy for recipies and that program takes the my water profile and helps me add stuff if I want a specific style. Your profile looks simple enough. Unless you are trying to dial in a very specific style its a whole lot of chemistry that you otherwise dont nees to focus on. If however you cook dinner like you brew and like to add a dash of this or a pinch of that, you can add gypsum or soda to the boil and tinker with the flavor some. Beware, adding that stuff to the mash is a whole different animal. It'll start jackin with your mash efficiency. If thats what interest you, then try the product "5". It levels off the pH in the mash and makes some terrific beer. Good luck!