I make a lot of pale lagers. My source water is: Ca 34, Mg 12, Na 13, Cl 21, SO4 27 and bicarb 138. I neutralize the bicarb with lactic acid and usually add about 3g of calcium chloride for something like a helles, pilsner, dort, American lager, etc. My Ca ends up around 60ppm, the chloride is around 60-65 while the SO4 stays at 27 which is usually plenty of sulfate for a beer like this. If it were any higher I might dilute 25% with distilled or something. I do not add Na at all. All of that plus proper pH control has made a world of difference in these styles.