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
Sulfate 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
- 25 Kg Bag (SAVE 55% OFF 450g 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