First time adjusting water profile - review please

I am making an ESB tomorrow. I used EZ water calculator to come out with these adjustments. Please take a look and let me know if you think it is ok, or if I messed something up. Thanks.

Starting Water (ppm):
Ca: 38
Mg: 5
Na: 62
Cl: 59
SO4: 51
HCO3: 138

Mash / Sparge Vol (gal): 7 / 14.5
RO or distilled %: 100% / 34%

Total Grain (lb): 29.5

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 30 / 62.14285714
CaCl2: 0 / 0
MgSO4: 8 / 16.57142857
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 257 / 274
Mg: 28 / 30
Na: 0 / 27
Cl: 0 / 26
SO4: 749 / 772
Cl to SO4 Ratio: 0.00 / 0.03

Alkalinity (CaCO3): 0
RA: -200
Estimated pH: 5.59
(room temp)

92 grams of gypsum is way over the top. Start with maybe a gram per gallon.

i'm learning about water but that is way over the top,take a look at this thread
https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/
before you add anything.

Thank you for the feedback.
Does this look better? (I'm doing a 15 gallon batch)

Starting Water (ppm):
Ca: 38
Mg: 5
Na: 62
Cl: 59
SO4: 51
HCO3: 138

Mash / Sparge Vol (gal): 7 / 14.5
RO or distilled %: 71% / 34%

Total Grain (lb): 29.5

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 33 / 0
CaCl2: 0 / 0
MgSO4: 13 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 294 / 112
Mg: 47 / 18
Na: 18 / 33
Cl: 17 / 32
SO4: 901 / 316
Cl to SO4 Ratio: 0.02 / 0.10

Alkalinity (CaCO3): 32
RA: -205
Estimated pH: 5.58
(room temp)

You've still got a boatload of calcium and sulfate in there. Why the MgS04?

It looks like you're using all RO water for the mash, and then a mix of tap water/RO water for the sparge?

I like the looks of your water "plain" better than the one with the additions.

The water profiles I've seen for ESBs have been around 300ppm Ca, and 700ppm SO4. I was under the impression I was using a much toned down version at ~100Ca and 300 SO3

I adjusted the water to 100% RO for mash, and 34% for sparge.

At first sight, it looked terrible but when I divided by 3 to approximate to my 5g batches, it looked much better but more attuned to an IPA.
In Pale Ales, Terry Foster recommends Ca 50 - 100 ppm, SO4 100 - 200 ppm, and Cl 20 ppm for a beer like an ESB.
I like his recommendations.
I'd cut back a bit on the gypsum, and eliminate the epsom salts. (From everything I have read, you can ignore the minimum Mg requirements as the malt itself contains sufficient Mg. (George fix, and AJ Delange)).

-a.