Your water has its good qualities, but your pH is WAY high and your calcium is a little low. Your alkalinity (as HCO3) is probably high. Your best bet is to use an acid or pH buffer to bring the mash pH down (or do an acid rest). You should bring your sparge water pH down as well.
As for styles, if you can bring your pH down independent of adding minerals (CaSO4 or CaCl2), your profile is good for light beers including lagers. But you should still add some calcium for the mash, probably best to use CaSO4 (gypsum) so you don't bring your chloride levels too high.
So, bottom line is, depending on beer style, I would use a combination of pH buffer or acid to bring the pH down and add gypsum to bring the calcium up, but keep an eye on your SO4 levels. You can add more gypsum for dark ales and less for light lagers, but you want at least 50ppm of Ca for anything.