A few questions about My Water

[jwalk4]

1) Below is info on my local water from a 2011 water report. Is it still useful?

Calcium: 29.30 ppm
Sulfate: 34.50 ppm
Magnesium: 7.96ppm
Chloride: 12.65 ppm
Sodium: 10.09 ppm
Bicarbonate: 87.84 ppm
PH: 7.77

2) If I considered using RO or Distilled water, can I follow this advice for BIAB/ full volume mash brewing.
For a pale style of beer, can I simply:

*-Add 1tsp of calcium chloride per 5 gallons of water
*-Add 2% acidulated malt to my grain bill

Or for style specific:

*Roasty beers (stouts, porters), I skip the acidulated malt.
*Hoppy syles (APA, IPA, IIPA), I also add 1tsp of gypsum
*Soft water beers (Czech Pils), I cut the calcium chloride down to 1/2tsp
*British styles, I double the calcum chloride, and add 1tsp of gypsum.

?

*taken from Bertus Brewery's site.

 

[mrgrimm101]

You may want to check out the Brew Science part of the forum.

 

[jwalk4]

You may want to check out the Brew Science part of the forum.

Will do, my good man! Thanks for responding!