Should have made this more clear...If gypsum was the major addition then your hops should be a little sharper and the beer should be a little dryer.
The "sharp" tasting beer is the fresh one, in the keg 4 days. It had chemicals added to the water. Very good, with an edge to the flavor. More hoppy.
The "mellow, smooth, well balanced" beer is the one that is about 6 weeks old, with standard tap water (filtered). Good, more malty.
Yes, Gypsum and CaCl2. That's it. The beer turned out so good, brewed up another 10 gallons yesterday, Classic German Pils. But TexMalt was used this time...it's a long shot.