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.
Coffee Amber, Smash Lager
Frank Castle IPA, Reese's Cup Stout, Johnny Utah IPA