Well, without a good water calculator on your brewing software it would be hard to tell if you got it right or not. This site's water calculator makes mineral additions a breeze.
But in general, a CL:SO4 ratio of:
2:1 - Full/Malty (could be perceived as sweet)
1:1 - Balanced
1:2 - Dry
This assumes you are in the acceptable ranges for these (and other) minerals.
Not saying this is what is causing your issue, just something to consider.
**EDIT**
I will insert a caveat here: I don't know if the average beer drinker (of which, I'm one) can honestly perceive the effects of the above ratios. I guess in the extreme, sure. But its not like I ever made two beers exactly the same, except one with a Dry profile and one with a Malty profile. Take this all for what its worth.