Minneapolis and those suburbs have a lot better water. What you posted seems accurate for a 1:1 dilution and the salts (grams per gallon).
Water with 54 ppm alkalinity is going to be fine for many styles with just a little extra acid.
I'm most familiar with EZ Water Calculator 3.01. You can calculate the weight of Weyermann acidulated malt to add to your mash by putting in your water, dilution, mash & sparge volumes, grain and salt additions into that spreadsheet. I've checked with a freshly calibrated pH meter doing this and it's been pretty accurate. I batch sparge and treat the sparge water the same as the mash water.