Your SO4 to Cl ratio is pretty close to 1:1. If it were me, I would make my only move to increase the amount of SO4- by adding Calcium chloride and target about 2x the Cl value, so around 120 ppm of SO4-. This will increase your Calcium a bit, but that will help with yeast health. Your biggest challenge after that is to watch the mash pH. With the high amount of HCO3 in your base water, you will probably need to adjust the pH using acidulated malt or acid. I would initially target around 5.4 for my system, but yours may vary depending upon boil vigor and yeast strain used.
