Sorry for the wait
I would reduce the lactose to 3% to 4%, but that is just me. It lends some sweetness to the beverage. You can add more next time, but you can't take it out.
Re the dry hop additions. To get the biggest bang for your buck, I would split these into two separate additions. Either 25 grams of each, once at high krausen, and 25 grams of each a day or two later, when fermentation is slowing but still active. Or if it is easier, add 50 grams of two of the hops for addition one, 50 grams of each of the other two hops for the second additon.
Regrading the water additions.
If you have your water profile loaded, and your additions get you close to the targets, you should be good.
I don't use the water calculator link function here, but when you are in edit mode you can see the target, and actual (estimated) profile based on the gypsum etc. in your recipe. I have my source set up as RO, as that is what I use to brew. If you create a water profile with your tap water stats, the recipe editor will adjust your Actual/Estimated Shown here as Overall.
Why it won't show your actual when not in edit mode, and when you print your recipe is beyond me, and others here on BF.
I have brought this up in feature requests, which got support from other members, but to no avail.
Tagging
@Pricelessbrewing and
@Yooper hoping they may give this some traction...
Good Luck with it!
Stop thinking, and start brewing!!!
Cheers
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