Water report from a nearby spring

I had Wards lab do a brewing profile on a nearby spring and here are the result any insights in which styles would be good to brew or anything out of the ordinary jump out at you

pH 7.2
Total Dissolved Solids (TDS) Est, ppm 85
Electrical Conductivity, mmho/cm 0.14
Cations / Anions, me/L 1.6 / 1.5
ppm
Sodium, Na 2
Potassium, K < 1
Calcium, Ca 7
Magnesium, Mg 13
Total Hardness, CaCO3 72
Nitrate, NO3-N 0.7 (SAFE)
Sulfate, SO4-S 2
Chloride, Cl 3
Carbonate, CO3 < 1
Bicarbonate, HCO3 79
Total Alkalinity, CaCO3 65
Total Phosphorus, P 0.69
Total Iron, Fe 0.02
"<" - Not Detected / Below Detection Limit
Bus: 308-234-2418 4007 Cherry Ave., P.O. Box 788
Reviewed By

It looks fine. The alkalinity is slightly elevated, so acidification may be needed for some mashes.

I would ask if the water tastes good, but spring water is no guarantee that its safe to drink. If it does taste good, then the metals content and sulfides are low enough to not affect the brewing quality.

this might be the first water where I see that the Mg level is higher than Ca. Not that this is a concern at these levels, though.

That's also why the water has more temporary hardness than is usual for surface waters. Magnesium carbonate is more soluble that calcium carbonate and the water can thus hold more.

Kai