My water analysis

[carrisr]

Since I'm now doing mashes I figured I'd better find out what kind of water I'm getting from our well. I sent off a sample to Ward Labs and if anyone's curious here's what I got back:

pH 7.5
TDS 413
Elec Conductivity, mmho/cm 0.69
Cations / Anions, me/L 8.0/7.5

the following are in ppm:
sodium (Na) 6
potassium (K) <1 (below detection limit)
calcium (Ca) 90
magnesium (Mg) 39
total hardness (CaCO3) 388
nitrate (NO3-N) 6.9 (safe)
sulfate (SO4-S) 13
chloride (Cl) 13
carbonate (CO3) <1 (below detection limit)
bicarbonate (HCO3) 355
total alkalinity (CaCO3) 291

I'm doing a lot of research on water chemistry for brewing right now so I can get a handle on this. So far it looks like my bicarbonate/TA is WAY high, even for stouts. Magnesium is also higher than I would like.

Any experience you all can offer would be great. I'll probably end up diluting with RO water to get the Mg and TA down to reasonable ranges. Then adding gypsum, calcium carbonate, and maybe epson salts to get the alkalinity down further and get the flavor profile where I want (malty vs bitter). For very light colored beers I'll probably even have to add some acid, probably lactic acid, to get the mash pH in the right range.

So far I've played around with Palmer's water spreadsheet and the ezwatercalculator.com one. The latter seems easier to use. The one built into BeerSmith doesn't look to be very helpful unless yo already know what you are doing.