It's definitely a personal preference. My water has 27ppm of SO4 in it and for gold lagers I generally leave it alone and raise my chloride a bit. I understand that a German Pils should have its crispness factor but I seem to be able to get plenty of that with the small amount of SO4 that I already have plus the hops I use. I can't say that I have ever had my SO4 as high as 105ppm for a beer like this but that doesn't mean it can't work. The pH looks great and as long as you neutralize the bicarb with an acid (or whatever you use), you shouldn't have to worry about the bicarbonate. One thing to consider... when I have been in doubt about things like this, I have undershot whatever ingredient I was thinking about (sulfate in this case) knowing that I could add more if I needed to. It's not ideal but I have boiled water with some amount of calcium chloride or calcium sulfate and added it directly to the keg (Bryan, shield your eyes to avoid O2-pickup ideas) and have successfully adjusted a beer. So if you used say, the "yellow balanced" water profile, it might be just right but if it's not, boil a small amount of water and add another 1-2 grams of gypsum, add it to the keg and boom... more sulfate. Basically it comes down to "you can add more of something but it's tough to remove it".