I stopped sparging a while ago also. I made a lot of adjustments at the same time so can’t really pinpoint the effect of what only the ‘no sparge’ change caused. Probably 1-2 bucks worth of grain.
As far as salts go I only use two. I add ~75 ppm Calcium in the form of CaCl to the mash but I add gypsum to the kettle. Strong says not all the Calcium makes it to the kettle. Talley says only ~40% of the Calcium but all the Chloride makes it to the kettle. I want more than that ~30 ppm Calcium in the fermenter to prevent beer stone issues and I use the Sulfite/Chloride Ratio so I add gypsum to the kettle. Two birds with one stone.
So, for a really soft beer I may add less CaCl to the mash and not add any gypsum to the kettle (and plan for beer stone buildup in the fermenter), for a malty beer I’ll add ~80 ppm sulfate in the form of gypsum to the kettle, for a balanced beer I’ll add ~130 ppm, for a slightly bitter beer I’ll add ~170 ppm, and for a bitter beer I’ll add 225 ppm or so. …and I get the Calcium that comes with the Sulfate.
That gives me an approximate Sulfite/Chloride Ratio of ~.7 or .8 for malty, in the 1.1-1.2 range for balanced, 1.4 or so for slightly bitter, and 1.7-ish for bitter beers. Brits add a lot more gypsum but I haven’t yet.
However, I don’t weigh CaCl or gypsum. I use teaspoons. It’s faster and, of course, these are all approximations that I worked out on a bar napkin anyway. (Actually, I used BeerSmith Water module, my typical mash, pre-, and post-boil water volumes and 1, 1.5, 2, and 2.5 tsp to get the estimated concentrations) …but it works for me.