carp you are a lucky man and you have very clean water at hand which will be easy to build with! Because I am anal about water chemistry and beer I would still get it sent off for verification to make sure your chemistry levels are where you expect them to be when you go about messing with your water chemistry.
That being said you need to tailor your water towards the particular properties of your beer with the two basic ones being how dark is your beer and how bitter do you want it to be perceived.
I have created a pretty easy to use spreadsheet that I use to tweak my water profiles, it has a section for inherent properties you can fill out and then its pretty easy peasy adjusting your salts until you get your Residual Alkalinity and SO4:CL ratios locked in (the spreadsheet does this for you) and you can save the profiles for future use. There is a good amount of built-in water profiles there already.
You can get the spreadsheet here which helps you figure these things out.
My comments on your water profile
All your ion levels are within minimum/maximum recommended specifications. My water profiles tend to be a little lighter on calcium because I try to use minimal levels of chalk as it dissolves very poorly.
Your residual alkalinity (combination of calcium, magnesium and HCO3) is good for beers with an SRM of 11-15. If you want to brew a lighter beer consider bringing your HCO3 level down some and you'll see the optimal SRM come down as well. This is important towards getting your mash pH at an optimal level.
Your SO4:CL ratio is roughly 2:1 which is towards the hoppier/bitter side of things. More sulfates for beers that are more intensely hoppy/bitter and less sulfates/more chlorides for beers that are more malt focused.