There is a longer answer but the short answer is that the pH of your water won't be that consequential. What will be consequential is the mineral content and buffering capacity of bicarbonates in the water. Ultimately your goal is to be able to mash at a targeted pH (usually between 5.2-5.6). The way to start is to know the mineral content of that water. Were it mine I would get the brewer's package from ward labs and send them a sample.
Now, as a new brewer I am not sure if you are brewing all grain or with extract. If with extract just focus on good sanitization, yeast health, and fermentation temperature control. When using extract the mash has already been conducted for you so water pH is of a very secondary concern. (unless of course it is extreme in nature)