Calcium sulphate 500g (Gypsum)

Usage: Calcium Sulphate (Gypsum) is used in brewing to lower pH and add calcium to water low in sulfate. It is particularly useful for adding sulfate "crispness" to hop bitterness and for adding permanent hardness to brewing water. Most often used when brewing British style beers with soft water.

Calcium (Ca): Calcium is the primary ion determining the "permanent hardness" of water. It plays multiple roles in the brewing process including lowering pH during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and acting as an important yeast nutrient. Calcium levels in the 100 mg/l range are highly desirable. The preferred range for brewing is 50-150 mg/l.

Sulfate (SO4): Sulfate plays a major role in bringing out hop bitterness and adds a dry, sharp, hoppy profile to well hopped beers. Normal levels are 10-50 mg/l for pilsners and light beers and 30-70 mg/l for most ales. Levels from 100-130 mg/l are used in Vienna and Dortmunder styles to enhance bitterness, and Burton on Trent pale ales use concentrations as high as 500 mg/l. High levels of sulfate will create an astringent profile.

Adjusting Your Water: Different beer styles require different water profiles. You can dilute tap water with distilled water if ion counts are too high, or use additives to increase key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3). Usually only a few grams of additives is required to achieve your target profile.

The Sulfate to Chloride Ratio: Chloride ions enhance the malty aspects of beer and mouthfeel, particularly at concentrations above 200 ppm. Sulfate ions accentuate hop flavors and bitterness, leading to a drier and cleaner finish. Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs. A ratio of around 1:1 is considered balanced. Ratios below 1 tend to lend more malt character and those above 1 enhance hop character.