It really depends on what kind of IPA you're brewing as well.
I like a well balanced IPA with a good malt base and great aroma over an ultra bitter dry IPA. Bells 2 hearted, firestone walker jack kind of beers with more aroma. I also like them clear and bright with good head.
The one I'm drinking now was mashed at 5.49 per brunwater, using the pale ale profile, sulfates at 239ppm. 25IBU of bittering hops and the rest whirlpool and dry hop to about 50 IBU. (Lots of aroma but not as long lasting and stable as late boil hop bursting provies IMO)
It's pretty much right where I want it with regard to body, bitterness and aroma. So it depends on what you're going for. The calcium level in that profile will improve clarity too.
If you want hard hitting bitterness increase the sulfates. If you want a thick mouthy hazy IPA you want to decrease the calcium and increase the pH and mash at 154-156 IME.