Just got my water report so I hope to start my adjustments soon!
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That water would be ok for dark beers..... you could basically cut it with 20-40% RO water to get the sodium down, the alkalinity/bicarbonate is good for dark beers, and then add about 1tsp of CaCl per 5 gallons or 1/2 tsp each of CaCl and Gypsum per 5 gallons and you would have a pretty decent profile for dark beers.
However, for light beers like blondes, kolsch, pale ales, IPA's, pilsners and other lagers - that water is going to give you problems. The bicarbonate/alkalinity is going to give you pH problems. The sodium is too high. The easiest solution you are going to have is to use 100% RO water for your light beers and add minerals/acid to get it where you want.
For a generic suggestion in regard to water on your light beers - do the following and see if it makes a difference for you and your concerns.
1.) Use 100% RO water on a batch for mash and sparge water (I use those refill stations you can find at walmart or grocery stores.... and I refill 3 gallon jugs - about .39 cents per gallon when refilling)
2.) add 1 level tsp of gypsum and 1 level tsp of CaCl to each 5 gallons of mash water
3.) add 2ml of lactic acid to 5 gallons of mash water
4.) add 1ml lactic acid to 5 gallon of sparge water
5.) Don't add any of the minerals to sparge water
*** This will get you very much in the range of where you want to be in terms of pH, mineral content, etc. for a light colored beer like a lager, a hoppy pale ale, or a blonde ale. There are certainly more precise ways to tailor this to specific types of beers, but the steps outlined above will get you close enough to tell the difference in a light colored beer.
*** The other issue is chlorine/chloramine in tap water...... when using the RO water for a light beer you are good. But, when using tap water for a dark beer - you have to get chlorine/chloramine out. Campden tablets (1/2 tab crushed up per 5 gallons should do the trick). Chlorine/chloramine in water can result in phenolic beer - spicy/smoky/plastic/bandaid kind of flavors.