Guys, I have found this discussion pretty compelling. It has been my experience that beers with tons of sulfate (200+ ppm) are unpleasantly bitter, regardless of the amount of chloride. I am wondering now if added sodium is the reason why I always found Tasty McDole's pale ales (and others) to taste pleasant and not overly mineral-bitter. And I absolutely loved the good-quality traditional English ales I had in Britain. Perhaps the additional sodium rounds out the whole profile of the beer?
Anyway, I am going to try this out soon for an AIPA (shooting for 5.4 pH): 100 ppm Ca, 5 ppm Mg, 40 ppm Na, 100 ppm Chloride, 200 ppm Sulfate, 9 ppm Bicarbonate. It's not as hard as some common pale ale profiles, but it is a lot harder than my usual ~(50 ppm Ca, 5 ppm Mg, 3 ppm Na, 40 ppm Chloride, 60 ppm Sulfate, 9 ppm Bicarbonate).