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.
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.
Target ranges for mineral levels in beer brewing:
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.
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 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.