I was going to follow the Bru'n Water yellow bitter profile for the classic American pils I plan to brew next. Ca ~50ppm, Sulfate 105ppm, Chloride 45 ppm, Bicarb 0 ppm. (Mg and Na is negligible; I always ignore them) But then I reread this classic reference which calls for a CaCl2 addition but doesn't say anything about sulfate. Renner does say he starts with hard water and eliminates bicarb alkalinity. Perhaps some of his hardness was calcium sulfate? What do you think my sulfate target should be?