I think the taste ions should be the least of your worries, you want to make sure your mash goes well as you convert those starches. Be aware that not all "bottled" water is not created equal. Distilled (collected from steam) and Reverse Osmosis (RO) is as close to ion free, pure water as you can get. Pure water won't work well because you need some Ca+ and Mg+ ions to lower mash pH lightly malted grains don't lower the mash pH enough on their own to get the job done.
I think you'll be good with my suggestions, maybe someone else will chime in. My water is much different from yours.
Your water by the way would be great to make an Amber Ale without any changes.
Also, you may want to think about extending your boil to a 75 or 90 minute boil, because your recipe is 50% pilsner malt. Get that wort boil rolling for about 15-30 min before your first hop addition. This will help with the higher DMS precusor content of the pilsner malt, and will prevent your beer from tasting like creamed corn.