The ionic content is probably close enough that one could consider it pilsen like. The bicarbonate would have to be neutralized, but the rest of the ion content is quite low. That is not to say that a brewer should brew with it as-is.
Do recognize that chloride is not the same as chlorine. A well water would probably not have chlorine in it, but could easily have chloride. I'm surprised not to see any chloride in this report, but its possible. And since there is no chloride, the sulfate/chloride ratio is meaningless in this case. Until the water has significant concentrations of both ions, their effect on flavor is negligible. I recommend that the sulfate/chloride ratio is most applicable when the chloride concentration falls between 25 and 100 ppm.