I found this document
, it confirms (I think, because I can't really read german) what I thought.
(I have to say I'm very jealous, not only you can find that report online, it is up to date and it has a lot of information! I have to ask for it explicitly in my city and the information they give me is extremely poor).
Tap water in munich is very high in bicarbonate (making it alkaline) and moderately hard in calcium and magnesium (makes it a bit hard).
Bicarbonate: avg: 318,4 min: 228,6 max: 375,9
Calcium: avg: 81,5 min: 64,0 max: 93,7
Magnesium: avg: 21,1 min: 17,0 max: 24,3
Then it is low in sulfate and chloride (averages are 17 and 9 respectively). This is not as important, as the levels of calciums and bicarbonate, but it is something you can play with to tweak the flavor of your beer (the short version is that for maltier beers you want a higher chloride to sulfate ration, and for drier or hoppier beers you want more sulfate, with balance being in between).
You can lower the amount of bicarbonate considerably by precipitating it if you boil your water (see section "4.2.2 Decarbonation by Boiling" here
, but I think thats a lot of work. The bicarbonate levels in my city are no that high but I still have to lower it most of the time, I just add phosphoric acid.
If you tell me what acids and salts you have access to I can give you an idea of what to use for that recipe, but I suggest that you learn to use one of the water chemistry tools available (I use Bru'n Water, but there are simpler alternatives) because the water from your city will require treatment most of the time (100% of the time for light colored beers for sure).