Northern English brown ale h20 profile help

[makisupapolice14]

im brewing the following northern english brown ale cigar city Maduro clone using full volume (8 gallons 100%ro water) biab.

1.055, 1.014 24.92 I use, 26 srm, 70% efficiency 155f mash temp
7.5 lb marris otter
1.6lb crystal 60
0.4lb uk chocolate
0.65lb brown malt
0.85lb victory malt
1lb rolled oats.
1oz Kent Goldings 60 min
1oz fuggles 10 min
S-04

When I plug the grist into ez water calculator with 1.5g gypsum, 3.75 g calc2, and 1g baking soda I get the following with an estimated room temp mash ph 5.46:
Ca 45
Mg 0
Na 9
Cl 60
S04 28
Cl/s04 2.16
Effective alkalinity 20

Haven't done an English brown all grain yet and I tried to mirror some other online profiles I've seen. My concerns with this fairly tame profile right now is the effective alkalinity is too low for a malty style and my
So4 may be a bit low. I'm also wondering if my mash ph is appropriate for the style.

Thanks

 

[makisupapolice14]

Alright when I add 2g gypsum, 4g calc2, 1g Epsom, and 3G baking soda trying to achieve close approximation to the brown full profile in brun water I get the following:
Ca 51
Mg3
Na 27
Cl 64
So4 50
Cl/so4 1.28
Effective alkalinity 59 (caco3)

Room temp mash ph 5.52

Brun water lists bicarbonate as 85 for brown full. Ez water didn't provide a final bicarbonate conc in ppm. Can I convert effective alkalinity caco3 to bicarbonate to see how far off from this 85 value I am? I understand higher residual alkalinity is desired for darker beers and I'm only at 21