Planning to do a Maibock but then it hit me that I have only ever had Glissade from Sierra Nevada and I have no idea as to how minerally or how soft they actually taste or if sulfates are even appropriate in this style.
Is shooting for
(and some lactic to lower the pH if needed)
Maibock is a light colored lager so you should be OK with those numbers although I would bump up the Ca+ just a bit (75ppm) with additional Calcium Chloride. Sulphates should be very low, so I would not add any gypsum.