I'm getting ready to brew my first AG, a BIAB pale ale, and haven been trying my darndest to figure out the water. Our municipal report is pretty detailed, so that's good, but I'm not experienced to tell if my water is just hard, or really really hard. It's also pretty alkaline, so I'm still trying to figure out if I should try and acidify the mash with some acid malt.
Anyway, my question is: apart from chloramines, should I even bother with water chemistry on my first AG batch?
Obviously, you guys don't need to critique my water, the calculator at Brewing Water Chemistry Calculator | Brewer's Friend
seems to think it's fine. Is that a decent one to use in the future?
Also- there's about 2.2 ppm chloramine- is 1 campden tablet good enough to get rid of that in 8 gallons?
Thanks in advance- really trying to get a handle on this stuff, it's tricky.
Water, for your perusal: