For my IPAs, I increase my SO4/Cl ratio. I typically use 3 tsp gypsum and 1 tsp CaCl per 5 gal of RO water. Puts your sulfate a in the 300-350 ppm and Cl around 80 ppm. Really noticed a positive turnaround in my hoppy beers.
Milk Choc Stout, Bourbon Barrel Stout, Mocha Stout, Coffee Coconut Stout
Weissbier, Vienna Lager
Flander's Red, Blackberry Lambic, Raspberry Lambic