I have gone up to 350 ppm of SO4. Works fine for an IPA.
Calcium carbonate will raise the pH, if you can get it to dissolve, which is hard to do even in the mash. I use pickling lime to raise the pH.
If you were asking about using Calcium Chloride and the ratio of Sulfate to Chloride, you can go high, like 8 or 9 and have no problems. Get the pH right in the mash, and if you want more Sulfate you can add gypsum to the boil.
For AIPA, look in the Mitch Steele book, here are some water profiles that the brewers shoot for in there.