Help calculating formula - Open Crumb (Trevor J. Wilson)

Hello everyone!

Just wanted to make sure I calculated this right, if someone has the time to help, i would much appreciate it:

Original: Formula (600g loaf): 89% CM Artisan Baker's Craft Plus (11.5% protein), 11% whole wheat (entirely from the starter), 75% water, 1.8% salt. The starter was a 100% hydration whole wheat starter and comprised 12.5% of the total dough weight (75g). - From Trevor J. Wilson - Open Crumb (most amazing book ever, highly recommend)

Recipe?:

301  gr CM

37.5 gr wholewheat from starter

37.5 gr water from starter

218 gr water for autolyse

6 gr salt

Thank you!