MOST of my beers lately have had more than 100 ppm chloride. And, MOST of my beers lately have been pretty darn good. I never cared about the chloride:sulfate ratio before, and I'm not about to anytime soon. If I need calcium in my beer, I usually add CaCl2 first, because chloride is a mellow salty flavor, whereas gypsum has a bitter harshness to it. I see no reason to use more gypsum and less CaCl2 just because of some "minerally" character. I don't pick up minerallyness in my beers. Granted, I have not made a pilsner or a Dort lately, either, where it might be easier to pick up. But anyway... I don't fear "the ratio". Get that calcium in there any way you can, and don't fear the chloride.