You don't even need to 'dial in' a profile. Just add some calcium chloride and gypsum to so RO or DI water (about a half tsp of each) and you will make a fine pale ale. However, you can probably improve on that ale by tweaking the amounts of calcium chloride and gypsum added. How much to tweak has to be determined by experiment but the happy news is that you can get a fair idea as to what sort of adjustments to make by adding the salts to and tasting the finished beer.
Notice that nothing has been said about sodium and magnesium ions. They are usually, but not universally, thought of as, at best, 'don't care' ions. Some people like the flavors they lend and to determine wheher they are a plus or minus for yoy you will again have to experiment.