Description
Magnesium Sulfate (MgSO₄) 100 g – Epsom salt for water adjustment
Magnesium sulfate, also known as Epsom salt, is used for water adjustment when brewing beer. Magnesium is a nutrient for the yeast, and the sulfate part (SO₄) accentuates hop bitterness and gives a drier, crisper finish. It suits beer styles such as IPA, pale ale and pilsner, where you want a clean, dry taste with a clear hop profile.
Magnesium sulfate is used in small amounts as part of water adjustment, to balance the ratio between calcium, chloride and sulfate. That ratio affects the flavour and mouthfeel of the beer. Magnesium sulfate also lowers the pH slightly.
Features
- Increases the magnesium content of the water
- Magnesium is a nutrient for the yeast
- Sulfate accentuates hop flavour and dryness
- Lowers the pH
- Suits IPA, pale ale and other hop-forward beers
Technical data
- Chemical formula: MgSO₄
- Contents: 100 g
Frequently asked questions about magnesium sulfate
How much magnesium sulfate should I use?
It depends on your water and the beer style. Use brewing software such as Brewfather: choose your water profile and the target profile, and the software calculates how much of each salt you need.
When is the salt added?
Salts for the mash are mixed with the malt. Salts for the sparge water are dissolved in a little water first.
What is the difference between magnesium sulfate and calcium sulfate?
Both add sulfate, which accentuates hops and bitterness. Calcium sulfate (gypsum) also adds calcium, which the yeast needs at least 50 mg/l of. Magnesium sulfate is used in smaller amounts.
Related
Betaling
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