What do you think of this water profile?

Starting with distilled water and the measurements are in grams per gallon.

CaSO4- .5
Epsom Salt MgSO4- 1.2
Non-Iodized Salt NaCl- .1
Baking Soda NaHCO3- .2
Calcium Chloride CaCl2- .2
Chalk CaCO3- .5

Results:
Calcium (ppm) 97 Magnesium (ppm) 30 Sodium (ppm) 25 Sulfate 197 (ppm) Chloride (ppm) 41 Alkalinity as CaCO3 (ppm) 96
Effective
Hardness 87 RA as CaCO3 9 Est. SRM (Low) 6 Est. SRM (High)11
VERY BITTER

Here's the grain bill: The hops are a pliny pack

Recipe: Pliny Clone
Style: 14C-India Pale Ale(IPA)-Imperial IPA

Recipe Overview

Wort Volume Before Boil: 6.08 US gals
Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.057 SG
Expected OG: 1.071 SG
Expected FG: 1.011 SG
Expected ABV: 8.1 %
Expected ABW: 6.4 %
Expected IBU (using Tinseth): 0.0
Expected Color: 8.1 SRM
Apparent Attenuation: 84.4 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 11lb 1oz (83.9 %) In Mash/Steeped
UK Light Crystal 1lb 0oz (7.4 %) In Mash/Steeped
US Carapils Malt 8.15 oz (3.9 %) In Mash/Steeped
Sugar - Corn Sugar/Dextrose (Dry) 10.19 oz (4.8 %) Start Of Boil

Hops PLINY PACK

Other Ingredients

Yeast: Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins

Recipe Notes

Anyone? If I don't hear anything, I'm just rolling with it tomorrow. haha

Well, the alkalinity is high. I'd use some RO or distilled water to cut that.

I'd get rid of the epsom and table salts, and the baking soda, too. I'd use more CaCl2.

Calcium looks good. Sulfate looks good.
Chloride looks a bit high. I like to keep it down to about 20 ppm.
I agree with Yooper about not using epsom salts table salt, or baking soda. You could increase the sulfate with more gypsum, and I don't want sodium or added alkalinity.
As for magnesium, George fix says that malts have sufficient magnesium for brewing purposes, and I believe him.

-a.

Thanks for the input. Why is salt (epsom/table) not recommended? I'll tweak and see what I come up with.

Why add something you don't need?
Epsom salts add magnesium and sulfate. You don't need the magnesium, and gypsum can provide the sulfate.
Table salt adds sodium and chloride. You don't need the sodium, and CaCl2 adds whatever chloride you need plus calcium.

-a.