Yeah, I saw Martin's recommendation to keep calcium at low 40's, and per A.J. DeLange no sulfate. However, I get a little paranoid of not getting full attenuation, so bumped calcium to 50 ppm, the standard recommended minimum for beer in general. I'm still ramping up a bit from my 50F ferment temp to ensure full attenuation. I mashed single infusion around 155F or just under, and my 1.050 OG beer after 10 days is at 1.014 and still fermenting. I gave it a little swirl and went up from 51F to 52F today using Wyeast 2001. I expect it to finish around 1.010 - 1.012 within a few more days.
I was happy to find I had no noticeable diacetyl or sulphur.