I've found that Firestone Walker tends to produce British style beers and the 100 ppm calcium content and their reported calcium chloride/gypsum additions, seem to agree with that philosophy. The malt-focused addition is likely to boost chloride into the 160 ppm range which is up there, but reasonable in those malty British styles. The hop-focused additions result in about 120 ppm sulfate and 80 ppm chloride, which are actually modest for those styles.
100 ppm Ca in ales is no big deal, especially if you're interested in producing British style ales. Look no farther than the Pale Ale profile in Bru'n Water to find a high calcium profile that's great for pale ales and west coast IPAs. But if you're concerned with the minerality of the water overtaking your beer, then reducing the calcium content closer to the 50 ppm ale target might be desirable. For brewing delicate continental lagers, bringing that calcium target to 50 ppm or less, is going to be helpful in letting the malt do the talking.