Nice and soft, which is typical of the PNW AFAIK, but a little short of ideal on Ca. We want Ca so our yeast will stay healthy and flocc out when it's done. No need to measure the pH of your water; it will change in the mash dramatically, and that's what we're concerned with.
For the pale, you will want some gypsum for sure and probably some CaCl2. About a gram of gypsum and a fifth of a gram CaCl2 per gallon
will get you in the ballpark. You can probably leave out the 5.2 buffer, especially if you measure the mash pH to be where it should be. I'm satisfied if it's 5.0 to 5.5 -- this isn't rocket surgery.
I've never had to correct for too little alkalinity, but it looks like you will want a touch of chalk and CaCl2 for your porter.
This calculator gives hints and is user-friendly:
Brewing Water Chemistry Calculator | Brewer's Friend