Only other things I'd want to know would be zinc level and whether it's chlorinated or chloraminated.
When you brew with it unadulterated, does it turn out ok? My limited experience of perth water is that drinking wise is horrible but if chlorine is removed, it's possibly good for brewing.
What you do know is input relevant values into a spreadsheet like brun water or EZ water calculator. Adjust salt additions until you get the profile you want.
In the mean time read about the whys.
In a nutshell: excessive minerals or high temporary hardness should be removed (at a glance from a hospital bed on a mobile, yours looks ok).
Chlorine reduced/removed. Heating will reduce chlorine, boiling will remove, boiling will reduce chloramine. Chloramine can also be effectively removed with charcoal filtering. RO water units give you a blank slate.
Get calcium levels right. Above 50 ppm (your report is mg/L but the values are 1:1) for ales (upper limit around 150 from memory) but more like 40 max for lagers.
Calcium will affect pH of the mash which is important. Measured at room temp (~20 deg), mash pH should ideally be between 5.2 and 5.5. Temperature changes pH value. Measuring actual mash pH is a good idea before playing too much with adjustment telying on spreadsheets.
Grist will also affect recipe - grain is acidic and darker the grain, the more acidifying effect.
Once you have recipe inputted and calcium levels where you want, lower pH further (if needed) by adding acid like lactic or using acidulated malt. If it's too low (eg a stout), there are alkalising agents like slaked lime, or you can set dark grain aside and add when the bilk of the mash is done.
Final thing is to adjust flavour ions which are in the form of calcium salts.
As a very general rule - hoppy or bitter paler beers benefit from more sulphate (so use calcium sulphate or mainly CaSO4/gypsum) while maltier beers benefit from chloride so Calcium Chloride is your friend. You can use a shade of aodium chloride if sodium levels are low - obviously this won't affect calcium and you want to avoid high sodium levels.
This is for mash. Once that's sorted, you can add flavour salts to the boil and acidify sparge water depending on pH of the water (avoid alkaline sparge water).
I can link an article with more detailed breakdown but the brun water knowledge page and braukaiser pages are excellent too.
Sounds complex but eventually becomes as simple as seasoning.
