The New Brewer magazine lists the water profile in the July/August issue. They actually have two profiles from wells at the original Grodzisk brewery. The following are for the two wells, in ppm:
Ca 122, 121
Mg 34, 31
Na 39, 32
SO4 183, 145
Cl 81, 67
Alkalinity as CaCO3 350, 325
My water has similar alkalinity, so I just adjusted the minerals up to close to these levels and used phosphoric acid to get my pH right for the mash.
I haven't read the Zymurgy article yet, so don't know what details are or aren't in there. The New Brewer article is pretty thorough, so let me know if you need anything else.