With elevated sulfate, sometimes 'too much' calcium can give a minerally flavor to the finished beer. There is generally never a reason to go over 100 ppm of calcium although at that level it should make a nice clear beer.
If you don't notice any minerally flavor at all, then of course that is fine!
I'm not nearly smart enough to explain this so I went to my favorite source- martin brungard- and grabbed this with a copy and paste from his 'Bru'n Water' facebook page: (This is 100% Martin's quote and nothing I've written myself):
As pointed out in articles published in The New Brewer and Zymurgy, high calcium content is not always desirable. For ale brewing, 50 ppm Ca is typically adequate to promote adequate flocculation and clearing. But the calcium content can be much lower when brewing lagers. So why do some profiles in Bru'n Water have much more than 50 ppm Ca???
The Pale Ale profile has very high calcium content due to our desire to also have a lot of sulfate in that water. Sulfate is an important component for helping the beer finish dry and allowing the bittering and hops to stand out. That sulfate anion has to be paired with some cation. You generally have the choice of calcium, magnesium, or sodium cations. Since sodium and sulfate don't taste very good together at high concentration, your choices are functionally limited to Ca and Mg. This is a reason that the magnesium content of the Pale Ale profile is somewhat high. Epsom salt (MgSO4) use in the Pale Ale profile enables the brewer to avoid adding too much calcium while still boosting the sulfate content to the high levels that are often desired in a Pale Ale. You just have to be careful to avoid adding too much Mg with the Epsom salt addition since it can have negative taste effects as its concentration in water exceeds 40 ppm Mg.