First of all, your brewing water in a vacuum is only part of the story. You need to know the grain bill to get the complete picture. I use both BrunWater and Kai's advanced calculator on Brewer's Friend ( http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/
). It's a bit more complicated, but I think you'll get better results using something that takes your grist into account.
Like all other aspects of homebrewing, water is as complicated as you want to make it, and you can read all you want but nothing beats some hands-on experimentation to really understand what's going on.
I started by doing my best to nail a water profile dead-on using Gypsum, CaCl, Table Salt and Epsom Salt. But after time I have pared back to just using Gypsum and CaCl, with either acid or baking soda to adjust pH as needed. I did notice a small difference in some beers with the added sodium or magnesium, but not a lot - and not in every beer. They're nice to have in my toolkit if I ever felt like something was missing in a recipe, but they're not something I'd reach for by default.
I'd recommend starting with the Brewer's Friend Advanced calculator to start, as it seems a little more accessible to the entry-level brewer. Just focus on getting your Calcium, Chloride, Sulfate and pH in the right range to start. Start with Gypsum and CaCl, then add acid or lime/baking soda (if needed) to hit your pH.