Oh, you have Magnum, too? Interestingly, I used Magnum, of all things, as a dry hop in my last batch, and it turned out great! Not just for bittering anymore!
Regarding aeration, I pretty much don't anymore. If you have a good vital yeast starter, you're fine.
For temperatures, like others, I would begin in the low 60s and then allow to free rise, then keep it warm for the last part of the fermentation to prevent stalling.
For water, I'd double the chloride... but I'm also not certain that this is essential or detectable in the final beer either. The profile you've selected looks just fine too.