[jimrod]

I've heard that high sulfates, 300 ppm, would enhance hops for an APA.  (and keep the Chlorides under 100 ).
Anyone done this?

[hopfenundmalz]

All the time for certain styles. You get crisp bitterness and lingering dry finish. Don't expect flavor and aroma to go up.

[duboman]

All the time for certain styles. You get crisp bitterness and lingering dry finish. Don't expect flavor and aroma to go up.

+1
I usually aim for around 250 for my pales and IpAs

[joe_feist]

Lots of info on this topic in Steele's book IPA if yer interested. Basically, yeah, higher sulfates help with the hop flavor. He spends a lot time discussing Burton and London waters. I've started adding more gypsum using the suggestions in Bru'n water. So far, I've seen an improvement in my IPAs.

[davidgzach]

I use the Pale Ale profile in Bru'n Water which is 300ppm. 

Dave

[kylekohlmorgen]

I'm starting to back off from 300 ppm sulfates in my pale ales (not IPAs). Its summertime, and my more sessionable pales don't benefit from the firm bitterness. A lighter pale ale is a (relatively) delicate beer, so sharp bittering can cover up its depth.

I'm actually thinking about bringing the chloride concentration up to enhance malt character.

For IPA - 300 ppm is a good starting point.

[jimrod]

I tried a 258 : 78 ratio of sulfates to chlorides. Does that sound about right for an American IPA ?

[denny]

I tried a 258 : 78 ratio of sulfates to chlorides. Does that sound about right for an American IPA ?

Sounds good to me.

[HoosierBrew]

Looks good.  My current IPA is ~ 300:60 . You'll like the results I bet.

[hopfenundmalz]

I have done 2 AIPAs based on the Fathead's Headhunter clone in IPA by Steele.

365 SO4:24 CL works for me.