Originally Posted by mjohnson
It seems that several key factors in your water vary quite dramatically (chloride 15 to 146, alkalinity from 29 to 104, etc). In addition to the above recipe advice, you might consider doing a batch with RO water from the store, add 5 grams of gypsum and get a baseline of what that does.
Yes, that's a big issue. I'd consider paying for a water report ($16.50 from Ward Labs) from your own faucet, or asking other good brewers in your area how they handle this. Ideally, the chloride would be under 100 ppm at all times, but maybe it's not. With the swings in alkalinity as well, water could very easily be the only issue and not your hopping at all.
I'd try the all RO water, and use 5 grams of Calcium chloride for all beers, and 5 grams of gypsum for hoppy beers. Then see where you're at.