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Water treatment for breweries – brewing salts and acids in bulk packs
Here you will find brewing salts and acids for adjusting brewing liquor: calcium sulphate (gypsum), calcium chloride, magnesium sulphate, calcium carbonate (chalk), sodium bicarbonate, the DWB salt blend, lactic acid and phosphoric acid. The salts come in 1 kg and 20–25 kg, and the acids in 30 and 42 kg. The bulk packs are from Murphy & Son and IMCD.
Please note: The professional range is only available in Norway.
How to choose the right brewing salt
Water treatment is about two things: the minerals that affect flavour, and the alkalinity that controls mash pH. Calcium lowers mash pH and helps enzymes and protein drop-out in the kettle. The sulphate to chloride ratio decides whether a beer comes across as dry and bitter or full and malty.
| Product | Adds | Used for |
|---|---|---|
| Calcium sulphate (gypsum) | Calcium and sulphate | Lowers pH in the mash and boil, accentuates hop bitterness in pale ale and IPA |
| Calcium chloride flakes 77 % | Calcium and chloride | Body and a rounder malt character, for example in NEIPA and dark beers |
| Magnesium sulphate | Magnesium and sulphate | Adjusts magnesium, in small amounts |
| Calcium carbonate (chalk) | Calcium and carbonate | Raises alkalinity, for dark beers |
| Sodium bicarbonate | Sodium and bicarbonate | Raises alkalinity, often together with chalk in dark beers |
| DWB (Dry Water Burtonisation) | Calcium, chloride and sulphate | Ready-made salt blend that lowers pH and promotes protein drop-out |
| Lactic acid 80 % and phosphoric acid 85 % | Acid | Lowers alkalinity and pH in mash and sparge liquor |
An alternative to lactic acid is AMS from Murphy & Son, an acid blend that reduces alkalinity while adding chloride and sulphate. It is listed under Enzymes and more.
Frequently asked questions about water treatment
What is the difference between gypsum and calcium chloride?
Both add calcium. Gypsum also adds sulphate, which makes beer drier and hop bitterness crisper. Calcium chloride adds chloride, which gives more body and a rounder malt character. Many breweries use both and control the ratio between them.
How do I lower mash pH?
Calcium salts such as gypsum and calcium chloride lower mash pH. If you need more, use lactic acid, phosphoric acid or an acid blend such as AMS. Measure pH with a calibrated pH meter, for example from Milwaukee Instruments.
What are DWB and Burtonisation?
Burtonisation means making the water similar to the hard, sulphate-rich water of Burton-on-Trent, known for pale ale. DWB from Murphy & Son is a ready-made salt blend that adds calcium, chloride and sulphate. Murphy & Son recommend combining it with calcium chloride for darker beers.
Can the acids be shipped as a normal parcel?
42 kg of 85 % phosphoric acid is dangerous goods, must ship on a pallet and causes severe burns to skin and eyes. Read the safety data sheet before use.
How do I get trade prices?
Trade prices require a business account with a username and password. Read how to become a business customer.
Related
- Water treatment for homebrewing – the same salts in 50 g to 1 kg packs and a starter kit
- Enzymes and more – AMS, enzymes and processing aids
- Flavourings and additives – all additives for breweries
- Malt in full sacks – base and speciality malt in 25 kg
- Murphy & Son – the full range of brewing chemicals
