water treatment for dunkle weissbier

hi, I brew biab, I dough in with 30litres of ro water. Can anyone tell me if my treatments look right for this recipe in terms of acid malt and calcium chloride. I'm a bit unsure particularly because of the use of black malt.
thanks in advance for the help!

Amt Name Type # %/IBU
7.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.20 kg Wheat Malt, Ger (3.9 EBC) Grain 2 47.6 %
1.00 kg Munich Malt (17.7 EBC) Grain 3 21.6 %
0.80 kg Lager Malt (3.9 EBC) Grain 4 17.3 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5 4.3 %
0.18 kg Carafa III (1034.3 EBC) Grain 6 3.9 %
0.18 kg Special B Malt (354.6 EBC) Grain 7 3.9 %
0.06 kg Acid Malt (5.9 EBC) Grain 8 1.3 %
30.00 g Fuggles [4.70 %] - Boil 60.0 min Hop 9 14.9 IBUs
15.00 g Fuggles [4.70 %] - Boil 15.0 min Hop 10 4.1 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml]

I think it depends on your water profile you are starting with. Do you know?

You can also plug in your info into this calculator to understand an approximate Mash PH.

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/

Using a calculator like the Brewers Friend calc or Bru'n Water will enable you to better assess those water and malt additions. If starting with 100% RO water, I have the feeling that you may not need the acid malt for this brew. Use a calculator to find out.

Thanx guys, ill be bottling this in a few days. Might start using a water calculator but I love the simplicity of the primer