I don't think anyone could name an ideal water profile. It really depends on what you want the beer to be like. Do you want it 'fuller, rounder, smoother'? Then the water profile should favor chloride. Would you rather have the beer be 'drier, crisper, sharper'? Then the water profile should favor sulfate. Get the calcium to 30-40 (I usually go to 50ppm) and get there using enough CaCl and CaSO4 to reach that number and use more of one of those based on what you want the beer character to be like. My source water has more CaSO4 than CaCl and I prefer my beers smoother, rounder, fuller so I often add CaCl and ZERO CaSO4. For bitters, pale ales and such I will add a bit of CaSO4 but that's just me.