Water Profile for Hefeweizen

I'm looking for some advice on what water profile I should shoot for on my upcoming Hefeweizen. Any help you fine brewers can provide I would sincerely appreciate.

Here is my source water,......

Here is my water profile:

Calcium = 23
Magnesium = 5
Alkalinity as CaC03 = 73
Sodium = 13
Chloride = 26
Sulfate = 15
Water pH =8.7

Using Palmer's spreadsheet I've come up with some additions to get to a residual alkalinity as CaC03 of -63 based upon my SRM of 3.6. I plan to use 65% distilled water. My additions include:

Gypsum: 2 grams
Calcium Chloride: 12 grams
Epsom Salt (to raise my magnesium): 3 grams

Here are the adjusted values:

Calcium (Ca+2)
Atomic Weight = 40.0
Equivalent Weight = 20.0
Brewing Range = 50-150 ppm.
My Calcium after additions = 147

Magnesium (Mg+2)
Atomic Weight = 24.3
Equivalent Weight = 12.1
Brewing Range = 10-30 ppm.
My Magnesium after additions = 9

Bicarbonate (HCO3-1)
Molecular Weight = 61.0
Equivalent Weight = 61.0
Brewing Range = 0-50 ppm for pale, base-malt only beers.
50-150 ppm for amber colored, toasted malt beers, 150-250 ppm for dark, roasted malt beers.
My Bicarbonate after additions = 57.38

Sulfate (SO4-2)
Molecular Weight = 96.0
Equivalent Weight = 48.0
Brewing Range = 50-150 ppm for normally bitter beers, 150-350 ppm for very bitter beers
My sulfate after additions = 60

Sodium (Na+1)
Atomic Weight = 22.9
Equivalent Weight = 22.9
Brewing Range = 0-150 ppm.
My sodium after additions = 8

Chloride (Cl-1)
Atomic Weight = 35.4
Equivalent Weight = 35.4
Brewing Range = 0-250 ppm. The chloride ion also accentuates the flavor and fullness of beer.
My Chloride after additions = 144 - Wondering if this is too high.

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Just for giggles, here is my recipe for the curious:

Recipe: 6.75 lbs wheat (61%), 3.75 lbs bohemian pislner (34%), 1/2 lb rice hulls (5%) and Tettnang for hops.

I put your numbers into the online calculator. It seems like your plan is good.

Brewing Water Chemistry Calculator | Brewer's Friend

Tap Water:
Sulphate : Chloride ratio malty
Alkalinity and SRM pale beer (0-50 ppm Alkalinity)
Estimated pH pH = 5.85, residual alkalinity = 29.65
- Calcium and Sulfate are a little low, but not an issue

After distilled:
Sulphate : Chloride ratio malty
Alkalinity and SRM pale beer (0-50 ppm Alkalinity)
Estimated pH pH = 5.82, residual alkalinity = 10.12
- Calcium and Sulfate are a little low, but not an issue

After distilled and additions:
Sulphate : Chloride ratio highly malty
Alkalinity and SRM pale beer (0-50 ppm Alkalinity)
Estimated pH pH = 5.64, residual alkalinity = -96.99

You appear to be over analyzing this...

There is no need to dilute your tap water. Just add 1 - 2 teaspoons of calcium chloride (based on the recommended Ca range) and call it "good". You may consider adding a 1/2 tsp of epsom salt to increase the magnesium ion count.

I would absolutely love to have your water profile...Then, I wouldn't need to buy RO water.

Thanks fellas! I really appreciate the feedback. I think I'll stick with the plan and see how it goes.

I'm planning to dilute due to old galvenized plumbing in my house. I think it's causing a metallic tinge in my lighter beers. I want to change it to CPVC in a few years and then I don't think it will be an issue!