Water report help/advice?

I agree, but that info most likely is proprietary.
My take is the water is pretty soft.

Two good German breweries use local, low mineral soft water. So water does not need to be high in mineral content (sulfates) to brew a classic German Pils.

Krombacher, situated in the hills of Westfalia, uses local mountain spring water which is soft and low in minerals, making for an ideal beer.

Warsteiner - The Kaiserquelle, a natural reserve of extra soft water, is the water used at the brewery since 1927.

That means nothing unless you know what was in there to start with.

I really think you’re misinterpreting the info.  They could remove stuff and still have high mineral water.

Here is a some interesting info on water profiles for various beer styles. We are lucky, as our city water supply fits nicely in the middle of these stats.

http://braukaiser.com/wiki/index.php?title=Various_water_recipes