that water looks really soft, at least compared to mine. If you are making a fairly light beer, like a Kolsch, you might not need to adjust your water at all. If you are making a stout, I'd be surprised if some mash alkalinity isn't needed. Remember, the grist or grain bill work with the water's existing profile to establish the mash Ph so you need to account for this interaction between grain and the already existing water profile so you can approximate your mash PH. Its sort of a three sided teeter-totter. You need to balance the water chemistry to account for both Ph and their flavor effects. For example, just looking at you water, you need to add some Ca to get it into the 50-100 ppm recommendation but if you are making an amber or darker beer, all that Ca will probably lower the mash Ph below the recommend 5.3-5.5 (give or take different authors suggest different things here), so you would then need to add some baking soda to raise the mash ph. Of course, as you are adding these minerals to get the Ph correct you also need to be mindful of their flavor influence. I personally find myself diluting a lot with distilled water only to add back a lot of minerals (e.g. Ca) because I don't want to let others minerals get too high (e.g. So4)
