So my guess of 100 ppm Ca was pretty close, lol.
Personally, I would not try to match Munich water profile, and would just stick to achieving the desired RA and Cl:SO4. Perhaps something like this, adjusted for your mash and sparge water. You can play around with it a bit more, to see if you can add less stuff and get the same type of output. Also, I have never had to add acid, as I have very soft water, so you might want to search for some more information on that.
Starting Water (ppm):
Ca: 95.4
Mg: 20.4
Na: 90.7
Cl: 106.2
SO4: 137.2
CaCO3: 215.6
Mash / Sparge Vol (gal): 7.5 / 0
Dilution Rate: 0%
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 0 / 0
CaSO4: 3 / 0
CaCl2: 3 / 0
MgSO4: 3 / 0
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 6 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 148 / 148
Mg: 30 / 30
Na: 91 / 91
Cl: 247 / 247
SO4: 237 / 237
CaCO3: 216 / 216
RA (mash only): -35 (2 to 7 SRM)
Cl to SO4 (total water): 1.04 (Balanced)