OK I plugged your numbers into BrewersFriend, and one thing that jumps right out at me is that you're using both lactic acid (reduces pH) and pickling lime (increases pH) in your mash. Those are contradicting additions.
What pH are you going for here? The general rule I've seen is lighter beers should target the 5.2-5.4 range, and darker beers should target the 5.4-5.6 range. This isn't a hard rule, but some tend to notice that it helps.
Whatever pH you're aiming for is solely what should determine what goes into your mash. If your grist alone gets you to that pH, then there is no reason to add anything to the mash.
Looking at your numbers, BF tells me that your DI mash pH (i.e. your RO water with no salt additions) with that grain bill will be about 5.53. This isn't bad at all. If you want to bring it down some, then start adding some of salts (CaCl, MgSO4, CaSO4) to the mash until the pH is where you want it. To get the pH to 5.4, I added 3g gypsum, 1g epsom, 1.5g table salt, 3.5g CaCl. No acid needed.
Then you would look at the overall water report and how it compares to the target profile you were aiming for. On BF, I used the "Porter, dark ales" profile, which is
Ca 100, Mg 5, Na 35, Cl 60, SO4 50
Obviously this isn't a requirement and feel free to adjust any of these values as you see fit. You don't have to match whatever you decide exactly either. Accounting for the salts added to the mash, that puts your current water profile at
Ca 49, Mg 3, Na 18, Cl 77, SO4 61
It's a bit low on the Ca and Na compared to the target, so if you wanted to add some additional source of Ca (Na is hard to do without also adding more Cl, which is already a little higher than the target), you could put your pickling lime in the boil (I wouldn't do it in the sparge as it will raise the pH). Adding 1.5g of lime to the boil raises the Ca to 77 which is better.
See the details here, and feel free to play around with it (it's your brew after all!):
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XQGX1X5