My Water Profile (Updated)

[Wildrover]

I called the department of health and got my local tap water analysis.  It is as follows:

Ph = 8.81
Total Alkalinity (CaCO3) = 72
Chloride: = 21.60
Magnesium = <.01
Sodium = 26.3
Calcium = 41.20

Am I missing anything?  I was thinking about making a pale this weekend using my local water and the 5.2 stabilizer in the mash.  Anybody see anything wrong with that idea?  I have other salts if I need to make other changes? 

Thanks

[MaltLicker]

Ph = 8.81
Total Alkalinity (CaCO3) = 72
Chloride: = 21.60
Magnesium = <.01
Sodium = 26.3
Calcium = 41.20

pH is sorta high.  After mashing, I'd put a handful of mash grains in the sparge water to acidify it slightly.

Got Sulfate?  Helpful to nail the Chloride:Sulfate ratio, which is the basis for the "Burton" effect.  Burton is not just high on Sulfate, but also low on chloride, making the ratio Sulfate-leaning.

A little bit of Espom salts will boost Mag to 10, the recommended minimum.  See Palmer sheet per other post.