While getting a report done will give you much more exact results, a quick look online suggests that the defining point of Edwards water is lots of bicarbonate, which can be a problem for anything but dark beers(dark roasted grains are more acidic, balancing the bicarbonate so the beer won't be too alkaline). There are some famous brewing cities with high bicarbonates like that, such as Burton, Dublin, and Dortmund, but they all have other important features like much higher calcium or sulfates, so they're not exactly comparable. From what Palmer and some others seem to suggest, for things other than dark beers you might do well to dilute it with some RO water if the carbonates are too high for style, and add some calcium, chloride, or sulfate to suit.
This of course is the result of some late night googling from someone hardly an expert, so I can't say so much more. This
is where I got the ion concentrations for typical Edwards water and this
is where I got ion concentrations for assorted brewing cities.