Remember, you can't just add chloride and sulfate to your heart's desire. At some point, you'll have a minerally beer on your hands. I feel that keeping chloride to less than 100 ppm is always good and you can vary sulfate from 0 to around 300 ppm with no problem. However when you really boost sulfate, chloride should be reduced well below 100 ppm. If you want minerally beer flavor, boost chloride above 150 ppm and sulfate above 300 ppm.
However, what about calcium... if I add gypsum to my well water to get sulfates to 300ppm I end up with around 150ppm calcium.... is this going to be ok for an IPA? my chlorides remain at 28ppm, which is what they are in the well water, giving a good 10:1 sulfate-to-chloride ratio