Description
Calcium sulfate (gypsum) 1 kg – water treatment for hoppy beer
Calcium sulfate dihydrate (CaSO₄ · 2H₂O), also known as gypsum, is one of the most common salts for adjusting brewing water. It adds calcium and sulfate, lowers the mash pH and is used especially in hop-forward beers, where the sulfate accentuates hop aroma and bitterness. The 1 kg pack suits brewers who brew often or in larger batches.
Features
- Food grade
- Adds calcium and sulfate to the brewing water
- Lowers the mash pH
- Accentuates hops and bitterness, for example in IPA and pale ale
- Dissolves in cold water
Technical data
- Contents: calcium sulfate dihydrate (CaSO₄ · 2H₂O)
- Pack size: 1 kg
Frequently asked questions about calcium sulfate
What is calcium sulfate used for in brewing?
Calcium sulfate adds calcium and sulfate and lowers the mash pH. Sulfate accentuates hops and bitterness, which is why gypsum is widely used in IPA and other hoppy beers. Yeast performs best with at least 50 mg/l calcium in the water.
How much gypsum should I use?
It depends on your water and the beer style. Enter your water profile in brewing software such as Brewfather, choose a target profile or style, and let the software calculate the salt additions.
When do I add the gypsum?
Salts for the mash are mixed with the malt. Salts for the sparge water should first be dissolved in a little water.
What is the difference between calcium sulfate and calcium chloride?
Both add calcium and lower the pH. Sulfate accentuates hops and bitterness, while chloride enhances sweetness and fullness. Many brewers use both and choose the balance according to the beer style.
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Betaling
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