Cream Ale water profile help

Hello everyone,

I am going to brew a cream ale and would like to use distilled
water to build my water profile for this style of beer. As this will only be the second time I have done any water adjustments I would like some reassurance with what I have at this point and some suggestions if I do not have the water profile on the right track. The cream ale that I am going to brew tomorrow is the Cream of Three Crops found here on HBT in the recipe section.

this is what I have at this point.... so what do you think? Does it look ok or should I adjust something?

I will be doing a 5.5 gal batch of this.

here is the profile:

Starting Water (ppm):
Ca: 0
Mg: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0

Mash / Sparge Vol (gal): 2.62 / 6.5
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:
CaCO3: 0 / 0
CaSO4: 1 / 2.48
CaCl2: 2 / 4.96
MgSO4: 1.1 / 2.73
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 78 / 78
Mg: 10 / 10
Na: 0 / 0
Cl: 97 / 97
SO4: 100 / 100
CaCO3:0 / 0

RA (mash only): -62 (0 to 5 SRM)
Cl to SO4 (total water): 0.98 (Balanced)

Any thoughts?

I take it no one has any idea about this?

That should work fine.