Morticaixavier's water is the same as my water, which is extremely variable on any given day, but is always high in bicarbonate. While it allegedly changes a lot from season to season, the annual water report looks like this:
Calcium 33
Bicarbonate 336
Magnesium 59
Sodium 79
Chloride 52
Sulfate 81
I use this filtered for porters and brown ales, and have has some success adding gypsum to "Burton" levels for certain hoppy beers. However, I have had some issues with this water, and am happy to be moving back to the east bay area where I will have nice soft water.