My water profile, which I've used for Pale Ale in the past, is as follows (all ppm): 56 Ca, 10 Mg, 15 Na, 7 SO4-S, 28 Cl, 172 bicarbonate, 141 Alkalinity.
I'm thinking about looking to get a little more sulfate crispness in there. How about adding a few grams of gypsum to the mash, which would get me 89 Ca, and 99 Sulfate (according to Kai's worksheet), while leaving everything else alone (of course it will reduce the RA a bit)...
Sound like a good idea, or not?
Also, would this be a good idea for an IPA and/or Rye IPA?