NYC Water profile (2011) - question

[ArcLight]

I live in NJ and the water is rather hard, so I brewed with New York City tap water. My IPAs using my local NJ tap water have been disappointing.

Are there any glaring problems with this water profile of New York City tap water?
For IPAs would you make any additions?

Name range average
Alkalinity (mg/L CaCO3) 10.5 - 23.0 13.7
Aluminum (µg/L) 16 - 138 44
Barium (mg/L) 0.014 - 0.026 0.019
Calcium (mg/L) 4.4 - 6.7 5.3
Chloride (mg/L) 8 - 17 12
Chlorine Residual, Free (mg/L) 0.01 - 1.74 0.63
Copper (mg/L) 0.003 - 0.025 0.007
Corrosivity (Langelier index) -2.95 to -1.47 -2.27
Fluoride (mg/L) ND - 1.3 0.9
Hardness (grains/gallon[US]CaCO3) 0.8 - 1.3 1
Hardness (mg/L CaCO3) 15 - 23 18
Iron (µg/L) 21 - 198 54
Magnesium (mg/L) 0.9 - 1.5 1.2
Manganese (µg/L) 9 - 157 21
Nitrate (mg/L nitrogen) ND - 0.22 0.12
pH (pH units) (8) 6.7 - 9.8 7.3
Phosphate, Ortho- (mg/L) 0.96 - 2.89 2.09
Potassium (mg/L) 0.5 - 0.7 0.6
Silica [silicon oxide] (mg/L) 2.0 - 3.7 3
Sodium (mg/L) 7.0 - 13.0 10
Sulfate (mg/L) 4.1 - 7.9 5.3
Zinc (mg/L) ND - 0.015 0.003

(sorry for the formatting, when I edit it, I see the tabs, and everything lines up, but when its displayed the tabs are gone. I tried replacing the tabs with spaces but it doesn help?)

 

[mabrungard]

Catskill Mountains rainwater. There is nothing wrong with using NYC tap water for brewing. Its great. Be sure to add calcium and any 'flavor' ions you desire in your brewing water. You can generally consider NYC tap water to be similar to RO water.