Acceptable mineral levels in brewing water

I just got a water mineral test and would like to get feedback on whether this is acceptable levels for extract and all-grain brewing. Thanks in advance.

Sodium, Na 12
Potassium, K 3
Calcium, Ca 31
Magnesium, Mg 7
Total Hardness, CaCO3 107
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 7
Chloride, Cl 24
Carbonate, CO3 3
Bicarbonate, HCO3 85
Total Alkalinity, CaCO3 75

Looks like good water to me!

Its fine. The calcium is slightly lower than desirable for good yeast and ferment performance, but that is an easy fix. The alkalinity is higher than desirable for many styles. That will require acidification. Bru’n Water has the tools for figuring out the acid additions.

Using my beersmith program, it looks like I just need to add some Gypsum and Epsom salt to get to this profile? Thanks in advance.

Bumped, to get an answer.