You might want to add a little calcium chloride to that profile. 22ppm calcium is a bit low and you should bring it up to at least 40ppm. 50ppm would be ideal. I usually shoot for 50ppm calcium, 50-75ppm sulfate, and 50ppm chloride. I don't worry about the rest. I adjust mash pH with a couple ounces of acid malt. Pitch a ton of yeast, get the wort down to fermentation temp before pitching, aerate well, do a diacetyl rest if necessary, and you should be golden.