Here is the city's response
Thank you for your inquiry. Our finished water has the following concentrations of these specific parameters
Calcium: 1.6 mg/L (equivalent to parts per million)
Magnesium: 0.42 mg/L (ppm)
Sulfate: 2 mg/L (ppm)
Sodium: 13 mg/L (ppm)
Chlorine: Instead of having free chlorine in our water, we have monochloramine, a combination of chlorine and ammonia with the chemical formula NH2Cl, one of the ammonias hydrogen atoms is replaced with a chlorine atom and the resulting combination is a great disinfectant without the taste and smell associated with free chlorine, the amount of monochloramine in our finished water varies depending on where in the system you are, our treated water starts out with a concentration at 3.50 mg/L (ppm), but can get as low as 0.50 mg/L at the far ends of the system. An average level observed last month based on 40 points in the system was 2.16 mg/L. If you want to call me with your location, I can give you a better idea of what to expect where you plan to brew. Please note that when the water first leaves the treatment plant with a 3.50 mg/L (ppm) monochloramine concentration, the ammonia portion of that amounts to approximately 0.60 mg/L (ppm). The chorine outweighs the ammonia by 6 : 1. We generally end up with about 0.10 mg/L (ppm) of free ammonia in our finished water once it has traveled through the distribution system because the monochloramine compound breaks down over time. None of these levels are noticeable, of course. These are all very low concentrations, and again, unlike free chlorine which most people can taste and smell even at low concentrations, monochloramine is undetectable at the levels we have in our water.
Bicarbonate: While this is not something that we measure directly per se, it is important to note that we have extremely soft water with hardness less than 6 mg/L (ppm). To counteract the natural corrosiveness of water, the Bangor Water District adds sodium carbonate (Na2CO3) during the treatment process to reduce the natural acidity of the water and increase its alkalinity making it more resistive to changes in pH.
Alkalinity: Alkalinity in our system is around 24 26 mg/L (ppm) with the exception of one isolated area at the far end where we boost alkalinity to 36 38 mg/L to further reduce the potential corrosivity of our water to internal home plumbing. I can better delineate that area for you if you wish to call, but in general, it is outer Broadway and the area around Judson Heights. Please note that before the water is treated, its natural alkalinity is very low at 3 4 mg/L (ppm).
I hope that this information helps, and again, feel free to follow-up at any point if you wish.
Best of luck with your brewing,
Dina