Magnesium Sulphate aka Epsom Salt MgSO4 * 7H20 is an important mineral for its effect on mash and wort pH. It is used as a brewing salt in brewing to adjust the ion content of the wort and enhance enzyme action in the mash to promote a desired flavour profile in the beer. Lowers pH by a small amount. Can be used to add sulfate "crispness" to the hop bitterness. Often used at half the levels of Gypsum. 1 gram in 1 gallon changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium and adds 108 ppm to the hardness. Epsom salt is also ideal as a nutrient source for growing hop plants.Feeling sore after brewing happy all day and night and your hands or feet are aching, try adding 55g of epsom salt to 5 Litres of hot water and soak for ten minutes. Temporarily relieves pain. Pack Sizes: 450g Plastic Jar Magnesium Sulphate aka Epsom Salt MgSO4 * 7H20 is an important mineral for its effect on mash and wort pH. It is used as a brewing salt in brewing to adjust the ion content of the wort and enhance enzyme action in the mash to promote a desired flavour profile in the beer. Sulphate enhances hop bittering, but must be balanced with chlorides. Magnesium has a low ppm threshold for being safe (brewing range 0-30 ppm), so use this one sparingly. Pack Sizes: 450g Plastic Jar 1 Kg Bag (SAVE 37% OFF 450g Price) 5 Kg Bag (SAVE 22% OFF 1Kg Price) 25 Kg Bag (SAVE 34% OFF 1Kg Price) Sign Up for Trade/Wholesale Account Target ranges for mineral levels in beer brewing: Flavor Ions: Calcium (Ca+2) – target range of 50-150 ppm Magnesium (Mg+2) – target range of 0-30 ppm Sulfate (SO4-2)- target range 50-150 ppm for normal beers, 150-350ppm for highly bitter beers. Sodium (Na+) – target range 0-150 ppm Chloride (Cl–) – target range 0-250 ppm. Harmful levels: Concentrations above these levels are harmful to the beer, and much beyond they become harmful to our health! Calcium (Ca+2) – 250 ppm Magnesium (Mg+2) – 50 ppm Sulfate (SO4-2) – above 750 ppm Sodium (Na+) – above 200 ppm Chloride (Cl–) – above 300 ppm Sulphate and Chloride should be balanced in beer: 2:1 SO4 to Cl is good for bitter beer 1:2 SO4 to Cl for mild ales 1:3 SO4 to Cl for stouts and porters Chloride and Sodium add the maltiness of a beer. Sulfate highlights bitterness and reduces malt flavor. Alkalinity Range: Alkalinity impacts the pH of the mash, a key factor in efficiency. Bicarbonate (HCO3–) – ppm depends on style of beer, lower for lighter beers, higher for darker beers. 0-50 for pale beers 50-150 for amber beers 150-400 for dark beers Sauces of Brewspiration: Palmer, John, How To Brew, 2006 Daniels, Ray, Designing Great Beers, 1996
