Brewing Water Chemistry Calculator | Brewer's Friend
Sulphate : Chloride ratio highly malty
Alkalinity and SRM good for amber beer (50-150 ppm Alkalinity)
Estimated pH pH = 5.87, residual alkalinity = 40.64
For anything other than very malty amber beers there are two things you can do.
#1 Use mineral additions (gypsum, table salt, calcium chloride, baking soda) to increase
the values if necessary.
#2 To reduce
any values in your water profile the easiest thing to do it either mix a percentage of distilled or RO water with tap water, which will reduce your values by the same percentage. Or just start off with distilled/RO water and then add the necessary minerals to that.
With both of those methods in mind play with the Palmer spreadsheet or the link I pasted above to arrive at the right type of beer in terms of color and flavor.