I was thinking i might need some sulfates but i heard some where that sulfates will give the noble hops a harsh character..Is there any truth in that or just nonsense?
Unfortunately, that premise comes from someone who ONLY brews and enjoys malty beers. From my palate and from others, it does not seem that this tale is true. The sulfate level in the water for many fine German breweries is modest, but nowhere near zero. In addition, John Palmer confirmed from the noted brewing professor, Dr. Narziss, that even some of the Czech brewers crafting fine Boh Pils add gypsum to their brewing water. The contention that sulfate at moderate level produces a harsh taste seems to be nonsense.
Sulfate provides a level of drying on the palate that can be an important addition to some beers. Even a malty beer can still benefit from a low level of sulfate for this reason.
Now back to the OP's water. The proposed level of chloride is a bit overboard. I don't recommend levels that high for most beers. Substituting a modest amount of sulfate should be considered, probably around 50 ppm. The chloride level can be a little higher than that, but not much. And since you are brewing a lager, there is little need for calcium. Lager yeast prefer low calcium content. Only ale yeast needs a decent amount of calcium in the brewing water in order for that yeast to flocculate well. A recommended approach is to have about 40 ppm calcium in the mash and much less in the sparging water when brewing lagers. That will leave you with a preferrably low calcium content in the kettle.
With regard to pH drop in the boil, that is a common result. One thing I try to avoid is having a high wort pH into the kettle and needing to rely on an excessive drop through the boil. For many pale beers that aren't hop focused, I target a wort pH of about 5.2 to 5.3 and that gets away from needing a big post-boil pH drop.