Foxbrew, I would like to recommend a few things. I apologize there is less advice from some of the best brewers you can find in here. I agree with Martin the creator of BrunWater, that BrunWater is as simple a device as you take about 15 mins to simply look at Intro Sheet, because you are RO you can Skip to cell 12 and read from there.
As for your recipe it is a little overdone with variety of malts in there. It will make a fine beer, but you could do yourself a favor on your shopping list if you still need to get one.
Recipe
1.048-52 OG
99% Weyerman Munich II (Or a blend of Barke Munich and Munich II)
1% Carafa II
Hops
20IBUs Tett or Perle or Hallertauer or Magnum at 60 min
Yeast
2206 or 2308 at a Lager Pitchrate, please please please make a starter and pitch no less than 500mL of slurry (~1.6M/mL/P) although I make it with 800mL of fresh slurry ferment at 46-48F
Water
Its difficult to give you volumes of brewing minerals to add to your RO because I don't know you system as far as mash volume, boil volume, sparge amount etc. So I will say your Finished profile guideline in my opinion should be close to this:
Calcium Magnesium Sodium Sulfate Chloride Bicarbonate
59 6 39 69 92 11 ppm
pH should calculate between 5.2 and 5.3
SO4/Cl ~0.7 malty - I don't prefer the very malty or the very bitter ratios in my beer so I don't suggest it.
Mash
1.5 - 1.75 qt/lb or full volume if you can swing it and I recommend a step mash if you are able to. This is where most brewers divide on opinions, I prefer the 133/148/155/169. However at the least I recommend a 133@20/152@45/169
If all you can do is hold a temp, and sparge do whatever you can it will still make beer. As long as you enjoy it go for it.
Outside of that aging, do your self a favor and with your 1st gravity reading, throw a packet of 34/70 into the sample to find a fast ferment FG when you are a few points away bottle/keg it.