So if I'm making a big American West Coast-style IPA (5-gallons), how much gypsum (in teaspoons) would I add to a low sulfate spring water? Also, considering the same style of beer, however, with a very pale color, would I add more gypsum to lower the residual alkalinity (RA)? If so, how much more gypsum (again, in teaspoons) would help bring out the hop pop? And Sierra Nevada buys gypsum in 50-lb sacks!!! Holy crap that's a lot of gypsum!