Wasn't I that said that filters don't do anything with dissolved minerals?
Okay, you have fairly soft water but fairly alkaline with the carbonate/bicarbonate numers that are about 1/3 of the way to Dublin water. As it is, you're suited to brew darkers beers as the CO3 will balance the acidity of the darker malts.
When brewing lighter beers, I would add about 0.5 to 1g of CaCl2 per gallon to bring the pH down. If it's a hoppy one, go ahead and use CaSO4 (Gypsum) because the SO4 will work well with the hops. You need the 50ppm of Ca for the mash to achieve a proper pH in a low carbonate water and a bit more for your water.
Water dilution with distilled water is also a good choice but you'll still need some CaCl2 or CaSO4. John Palmer's How to Brew has a great deal on easy ino at
www.howtobrew.com in the all-grain section.
