The reason you haven't seen more responses is because your water is unremarkable (that's a good thing). Take care of that alkalinity and you'll make some great beers with it.
The other aspect of this is that things in nature tend to respond geometriclly rather than arithmetically to changes in stimulus so that a water with 4 or 5 mg/L more or less calcium isn't going to be much different in its effects on the beer. It is when changes get to be 50% or more that things begin to change. Because of this there are hundreds or thousands of brewers out there with water pretty much effectively the same as yours and they have been commented on here over and over again. Poke around in old posts and see what people have done with water like this.