Not sure about consensus for five gallons but you don't need that complicated mash schedule....just mash at 148 for 90 minutes....90 minute boil....
Belgian Pilsner Malt as base with OPs additions of Munich, Aromatic, and Biscuit plus 1.66 lbs of Candy sugar or Cane(if you add cane sugar to acidic wort for 90 minutes it will invert anyways)....big starter of WLP570 ferment 68-80 degrees and leave at 80 a 3-5 days once done....lager as long as you can stand.
Last time I used Magnum for bittering and 50% Saaz 50% Styrian and it was great. Just make sure you hit the same IBUs as OP. I have backed off spices to 8 grams fresh ginger, 4 grams corriander, and 2 grams SOP all at five minutes as I felt OP recipe was too 'spicy'. Play with it though and make it your own.