Description
Calcium sulphate (gypsum) 100 g – water treatment that accentuates the hops
Calcium sulphate dihydrate (CaSO4), also known as gypsum, is one of the most common salts for water treatment in brewing. Gypsum lowers the mash pH, adds calcium that the yeast needs, and provides sulphate, which accentuates hops and bitterness. That is why gypsum is widely used in hoppy beers such as IPA and pale ale. The calcium sulphate is food grade and comes in a 100 g bag.
Features
- Lowers the mash pH
- Adds calcium, which the yeast needs
- Adds sulphate, which accentuates hops and bitterness
- Food grade
Technical data
- Chemical name: calcium sulphate dihydrate (CaSO4)
- Pack size: 100 g
- Dissolves in cold water
- Food grade
Frequently asked questions about calcium sulphate (gypsum)
What does gypsum do in beer?
Gypsum lowers pH and adds calcium and sulphate. Sulphate accentuates hops and bitterness, so gypsum is widely used in hoppy beers such as IPA.
When is gypsum added?
Salts for the mash are mixed with the malt. Salts for the sparge water are first dissolved in a little water.
How much gypsum should I use?
It depends on your water and the beer style. Brewing software such as Brewfather calculates the salts from your water profile and target profile.
What is the difference between gypsum and calcium chloride?
Both add calcium. Gypsum provides sulphate, which accentuates hops and bitterness, while calcium chloride provides chloride, which accentuates sweetness and body.
Related
Betaling
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