As everyone has already stated, differences in the grain bill will necessitate differences in salt additions to get the profile you want in the pH range you want. The second factor that makes it tough to generalize additions is water volumes. The strike volume for mash is different for different people who may have different goals, this changes the level of buffering in your mash, requiring differing levels of additions. Same goes with sparge volumes. The necessary additions are generally equipment/system specific and grist specific. As Jonathan (I think) stated: what works for me may or may not accomplish your goals. If you know you want a pale, hoppy beer, target the pale ale profile and see what you think, and adjust in future attempts. As Martin has already suggested, less is more. You can hit profiles by adding a little of everything, but may only really need 1 or 2 additions to get there. After brewing, you can adjust for future batches based on your observations and desires. I start with RO and almost never have to add more than 8-10 grams of anything except for my IPA which gets 12 grams of gypsum plus other additions. Its frustrating to hear "try it and see what you think," but you are brewing for you. You may not like what others do for their brews but you have to try things out for yourself