I suggest that a modest sulfate level falls between 50 and 100 ppm. I like high sulfate (300 ppm) in my PAs and IPAs. I've seen many technical references and pro brewers caution against using a sulfate level above 300 to 350 ppm to avoid sulfury notes and flavors. I can't comment on that very high sulfate validity. I've heard from Colin Kaminski who has indicated that he enjoys sulfate levels of up to 900 ppm, but his customers do not.
This very high sulfate issue is one reason why emulating historic brewing water profiles such as Burton is unwise. Most references I've reviewed, show Burton water with sulfate well above 500 ppm. That might not produce a pleasant beer. Hopefully, Yooper didn't emulate that level in the past.
With respect to any malt focused style, I strongly agree that reducing sulfate to low levels (<50 ppm) is important.