There doesn't seem to be a ton of information about water profile and beer styles, although Ray Daniels' "Designing Great Beers" is an excellent reference. He talks about many (not all) styles, and has some discussion of water.
Another tip is to look at water profiles for famous brewing cities and link their water to their associated beer. Part of the reason they are famous for that style of beer is their water is particularly suited to that style (usually). A good discussion can be found in Palmer's "How to Brew":
http://howtobrew.com/section3/chapter15-2.html
Probably the most straightforward tip is to estimate it by the grainbill. The amount of specialty and roasted grains that you include in a recipe really influence the pH of the mash, which is what a lot of water treatment comes down to. For example, really light pilsners, light lagers, or blonde ales typically require soft water that is low in alkalinity. On the other hand, big, dark beers really acidify the mash, so hard, alkaline water is often used to balance it. So a rough rule of thumb is to look at the colour of the wort, and use that as a guide to the residual alkalinity required in your brew water.
Palmer has a REALLY handy little nomograph for this, and it can be found here:
http://www.howtobrew.com/images/f83.pdf
Just plug in the key components of your water profile, and it will tell you what type of beer you are best suited to. Palmer also discusses easy ways to use the nomography to help you make adjustments to your water for darker or lighter brews. Details are here:
http://howtobrew.com/section3/chapter15-3.html
Of course, if you just use spring water instead, you could probably get by for most beers, especially if you threw in a little Five Star 5.2 pH stabilizer too. But that might not be as fun!
