I think a Ward Labs analysis would help. The link doesn't show a number for bicarbonate (HCO3) which is critical for brewing if the number is higher. The iron sounds like an issue at 3000+ppm and I will say right now that I have no real experience with that mineral in my own water.
Other thoughts: Your calcium number is low (15ppm). Calcium is necessary for yeast health but the good news is that most brewers add calcium chloride or calcium sulfate to brewing water which will raise your calcium. My Ca number is 34ppm and that is considered low as well. Brewers add calcium chloride or calcium sulfate (gypsum) to alter the water towards a particular style. Calcium chloride brings out a smooth, rounded character and provides a "fullness" to beer (think helles or Oktoberfest). Calcium sulfate creates a crisper and sharper character in beer (think pale ale, IPA, etc). A combination of those two (in varying ratios) is common for many brewers. People with very high chloride in their water may only add gypsum and people with very high sulfate may only add calcium chloride and still others need to use some percentage of RO or distilled water because the want to make a soft helles but they have 100+ppm of sulfate in their water. On the topic of sulfate, it's usually expressed as SO4-S (which means you would multiply the number by 3). Your link doesn't not show it so it may be "18" as shown but it's not clear. It could be 54 and a Ward Labs analysis would show that.
Finally, there is a water page on my site (link somewhere over there <-) which may have some other info.