Looking around; I'm seeing many versions of what folks are calling a "good balance" of Chlorides and Sulfate for an IPA, and I've come up with something that I'm just going to try to see how it works. If I could get an expert opinion; I'd very much appreciate it.
Ok, so knowing my Chlorides are at 8.3 ppm and Sulfates are 3.2 ppm in my tap water, if I just tossed in a little Gypsum, seems to me getting above 75 or so on the Cl would also result in a fairly high SO4. Do I have this right?
So; I'm thinking of shooting for around 80 or so Cl, and 120 or so SO4, and here's my plan: Using 7 gallons of my tap water passed through my charcoal filter to remove any chlorine or chloramine, I'm going to add 4.5g Calcium Chloride to get the chlorides up to just over 81 ppm, and 8.4g of Magnesium Sulfate to raise my sulfides to just over 123 ppm.
I'm hoping this will improve my malt flavor and hop "brightness". Sort of like putting salt on your steak - so to speak. Does this make sense; am I missing something/anything; and can I just toss this stuff into my boil kettle?