No, I recommend including the extra sulfate of the Bitter profiles. Here is the reason why:
There is a history of big beers and sulfate. Before the advent of IPA, Burton was actually known for their big beers, most notably, Burton Ale. It was essentially an English Barleywine and noted for its pleasant finish. They also made beers for the Russian Imperial court.
The extra 50 ppm (or so) sulfate that the Bitter profiles call for is minor in comparison to the sulfate level that was likely in Burton waters (somewhere between 300 and 800 ppm). So I contend that the drinker of a English or American Barleywine will not notice much difference, but should welcome a little more drying in the finish that should help balance that big malty finish that will be present in those big beers.