Water treatment

I just checked my water supplier website and my tap water has:
hardness as calcium 109 milligrams per litre
hardness as calcium carbonate 272.5
degrees clark 18.97
degrees french 27.25
degrees german 15.48
2.73 millimoles of calcium per litre

For a 6 gallon brew (english bitter style) I use 8 lbs of crushed pale malt, 12 oz crushed crystal malt and 8 oz crushed amber malt.

I add 2 heaped teaspoons of Burton water salts to my mash.

Could I improve on this, I don't want to measure pH, but would appreciate general advice. Thanks.

I really need to know more of the water profile before it can be matched to a style.

Specifically we need to know the concentrations of

Sulfates
Magnesium
calcium
bicarbonates/carbonates
Chloride

You've given the hardness as calcium as 109 but that would be calculated by adding the calcium and magnesium concentrations (with a factor for the magnesium since it is less of a hardening agent than calcium)