For your hardness, the calcium seems oddly low. However, no Magnesium
is given and I have to assume 30 ppm Mg to balance the anions and cations. More Mg hardness than Ca hardness is unusual, but not impossible.
You could get the Mg down with dilution or slaked lime treatment (not the simple process, but one that involves more steps). Boiling would not be able to precipitate Mg.
All that depends on the Mg being a problem. I have seen sources that say up to 50 ppm is acceptable and that the malt adds ~150 ppm anyway. If you don't need to get the Mg down, boiling or slaked lime treatment with the addition of some calcium salts will allow you to create water with fairly low residual alkalinity.
Overall, the water is good for dark beers (could be lagers as well
), but for anything lighter you want to look into means of alkalinity reduction