Description
Calcium sulphate (gypsum) 25 kg – lowers pH for a drier beer
Calcium sulphate dihydrate, CaSO4, also known as gypsum, lowers the pH during mashing and boiling. This improves enzyme activity and reduces the risk of infection. Gypsum adds sulphate, which gives the beer a drier, more bitter character and the right mouthfeel.
Please note: This product is only available in Norway.
Gypsum also reduces the extraction of unwanted silicates, tannins and polyphenols. It is food grade and comes in a 25 kg sack from Murphy & Son.
Features
- lowers pH in mash and wort
- improves enzyme activity
- adds sulphate for a drier, more bitter character
- reduces extraction of silicates, tannins and polyphenols
- adds calcium, which the yeast needs
Technical data
- chemical name: calcium sulphate dihydrate (CaSO4)
- packaging: 25 kg sack
- food grade
- manufacturer: Murphy & Son
Data sheets
Frequently asked questions about calcium sulphate (gypsum)
What does gypsum do in beer?
Gypsum lowers the pH and adds 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 in with the malt. Salts for the sparge water are first dissolved in a little water.
What is the difference between gypsum and chalk?
Gypsum (calcium sulphate) lowers pH and adds sulphate. Chalk (calcium carbonate) raises pH and is mainly used in dark beers.
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.
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