I used promash demo for the one step mash I did. Your numbers (without doing any math myself) seem like the right amounts. You do need to dough in really thick so you don't thin the mash with all the steps.
my question back at you is...what's the grain bill...what are you brewing? because with most of today's highly modified malts you don't gain anything from the glucan and protein rests. Any many styles don't need separate alpha and beta rests.
Just making sure you aren't doing something un-necessary, unless your goal is to do it.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10