AJ did some bang up work on chalk and lime for the Water book. You should look forward to seeing that in print this year. Not surprisingly, he found that chalk was not very effective.
What was surprising was that there is the spector of impure lime supply out there. There is lime that either has impurities in it, was not fully converted to Ca(OH)2, or has partially degraded to chalk. In any case, there is the possibility that you won't always get the amount of alkalinity you expect when adding lime. That is a little troubling, but is always correctable with a pH reading and a little more lime added. At least you don't have to worry about overdosing (as long as you calculate and measure correctly).
One of the realizations that I came to in helping with the Water book (I think AJ did too) was that baking soda may not be a bad component for adding alkalinity. The caveat is that the starting water needs to have low sodium. Low sodium is typically a safe assumption since the water apparently has low alkalinity (and probably low TDS). Since you only add baking soda to the mash and not the sparging water, the overall sodium content of the finished wort does not really go up that much since its diluted by the low-Na sparging water. Right now, Bru'n Water does not take into account the 'dilution' of sodium in the overall water due to the sparging water component. I'll work on that someday. But the bottom line is that if you aimed for a modest Na limit of say 40 ppm, you can get a decent amount of alkalinity added to the mashing water. It might be enough for many beers.
Now back to the beer at hand. That 1.5 lb crystal dose is a fairly decent percentage, so I guess its possible that the alkalinity is needed. But I would normally expect that little to no alkalinity is needed for a pale beer like that. One thing you are doing is simultaneously adding alkalinity and acid to the mash. They counteract each other, so there is probably no need for the baking soda. Take out that mineral and dial back the acid to see if the pH prediction meets your goal.
The Yellow Balanced profile should be OK for a hop focused beer. I would shy away from it if aiming for a maltier style.