Beau Diddly said:
I have all of the values except for Bicarbonate (HCO3) which is not checked on my report. I've attached the analysis, but all I need to know is how to calculate it if possible, or what to use as an input value.
This doesn't look like it tells you anything for brewing, just that the water is generally safe. The items measured are pathogens and trace elements like arsenic, lead, mercury and the like.
I'd be looking for Calcium (Ca), Magnesuim (Mg), Soduim (Na), Chloride (Cl) and the rest of the desirable brewing ions. Perhaps that's on a page that didn't get included in your link?
Often, bicarbonate is close to zero, while carbonate is quite abundant. It gets calculated from total alkalinity, which is something not included in your report (unless I'm misunderstanding their use of "sour capacity").