A filter is great for things like chlorine, but unless you're going to set up an RO system, the minerals will still be present. It looks like all the info is there, but you'll have to take a look at the map and figure out which source leads to you.
For instance, if you're in the east district (I'm assuming that means the emwd link), let's say you receive water from the Mills Filtration Plant. Page 10 says your chloride is 67ppm, sulfate is 52ppm, and sodium is 55ppm, so your taste ions look pretty good. If you were brewing a hoppy beer you could add a little more sulfate, otherwise I wouldn't start messing around until you think you need to tweak something.
The trouble is they've combined magnesium and calcium hardness and just give you a single value of 5.3 grains/gallon. Was able to figure out that that's about 90 ppm CaCO3 (17.1ppm = 1 grain/gallon), so that's your total hardness. Now what proportion of that is calcium and what part is magnesium can't be figured out. But that's fairly soft water, certainly good for most things besides the lightest pilsners. Assuming you're able to drink your water fine, the magnesium probably isn't too high, which means you've probably got enough calcium around to buffer the mash and flocculate the yeast. If you wanted you could add a little CaCl2 and gypsum (CaSO4) to make sure you've got enough calcium, but I think you'd be fine the way it is.
Of course, source waters don't look as nice as the first one on the list, but it at least gives you a place to start!