Magnesium sulfate
Magnesium sulfate (heptahydrate MgSO4•7H2O is known as Epsom salt) is a salt that can be used to increase the magnesium level of the brewing water or the wort. Magnesium beneficially lowers pH, improves fermentation performance, increases hop utilization, and imparts a sour and bitter astringency to beer. Sulfate accentuates hop bitterness, and adds dryness and astringency, lending a more crisp finish. It is important for brewers to consider adding a magnesium brewing salt because the magnesium extracted from the malt is poorly available to be used by the yeast, and therefore the level in wort is often deficient.[1][2] If a low sulfate level is desired, brewers may instead consider using magnesium chloride to increase magnesium.
Products available online[edit]
Always buy food grade salts.
- Pure (via Amazon) - 1 lb
- MoreBeer - 2 oz, 1 lb, 50 lb
Usage[edit]
To calculate how much magnesium sulfate salt should be added, try our calculator for water mineral adjustment.
See also[edit]
References[edit]
- ↑ Walker GM, Birch RM, Chandrasena G, Maynard AI. Magnesium, calcium, and fermentative metabolism in industrial yeasts. J Am Soc Brew Chem. 1996;54(1):13–18.
- ↑ Saltukoglu A, Slaughter JC. The effect of magnesium and calcium on yeast growth. J Inst Brew. 1983;89(2):81–83.