Skip the 5.2 stabilizer. It will add more sodium to your beer than you want and won't help mash pH at all. If you're brewing extract, you don't really need to adjust that water.
If you're brewing all grain, I plugged your numbers into EZ water calculator (which you should D/L) with Beirmuncher's Belgian Blonde recipe and came up with 2grams of calcium chloride(CaCl2) and 3ozs of acid malt in the mash and 2grams of CaCl2 in the boil kettle to get a pH of 5.44. On these type beers, I shoot for 50ppm of Ca+ from CaCl2 and a mash pH ~ 5.4 as measured with a calibrated pH meter. If pH is high, I adjust down with phosphoric acid, if low I adjust up with pickling lime.
Here's some good reading to help you along your way http://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/
Here's a screenshot of how it will look.
ETA: I clicked alkalinity when it shoud have been bicarb on the spreadsheet. It changed pH to 5.43 when fixed.