Sure.
OG: 1.085
IBU: 33
FG: 1.021
Color: 37
6 lbs Maris Otter
5 lbs Munich 10
4 lbs Pilsner
4 lbs Vienna
1 lb Caramunich
12oz Carafa 3
6oz English Chocolate
1oz Smoked Malt
1oz Perle @ 60
1oz Saaz @ 30
White labs Bock Lager @ 650 billion cells
Mash 152 for 1 hour
Right now I'm using the "London" profile on BruNWater as a preliminary profile to figure out approx how much distilled water I have to buy. And I'm targeting a mash pH of 5.4.
My suggestion would be to not target any of the stock profiles in BW. Get your calcium, chloride, and sulfate where you want them. Add sodium to your liking. Then stop.
I've always tracked BW as overshooting the pH estimate slightly so as long as the estimate is at or a little below 5.4, I wouldn't add anything like Baking Soda to try and compensate. Input your grain bill as accurately as possible (correct colors), add your minerals, and then see what you get.
As an aside from your main question (disregard as you see fit):The recipe choice is entirely up to you, but this is more in line with what I want and what I have seen for Baltic Porter (at least from a grain bill standpoint):
https://beerandbrewing.com/make-your-best-baltic-porter/As it stands, I can't see the smoked malt adding anything desirable, and the base malt blend you have list is going to be muddy IMHO. I would go with Munich/Pilsner or Vienna/Pilsner. In the best commercial examples of BP I've had, a toasty base malt flavor like MO wasn't present.