Well, as you can see, my levels are fairly week. I don't believe that the dissolved mineral content in the extract (only 42% of the recipe) will signficantly boost those numbers. I want to make sure I have enough calcium for yeast health, enough sulfate for hop bite, and enough chloride for whatever it is that chloride does. I have heard there is some connection with chloride and sulfate in pale hoppy ales. And particularly, if I find the hop bite to be lacking upon tasting the sample, will adding some sulfate after the fact (when it is already beer) help matters, or no? This is for a high IBU, high OG AIPA.