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  • Magnesium sulphate 500g (Epsom)
    Magnesium sulphate 500g (Epsom)
    Magnesium sulphate 500g (Epsom)
    Magnesium sulphate 500g (Epsom)

  • SKU: KL12508

    EAN: 9388866612508

    Magnesium sulphate 500g (Epsom)

    Brand

    Magnesium Sulphate (Epsom Salts) for brewing. Lowers pH slightly and adds sulfate crispness to hop bitterness. Critical yeast nutrient. Use sparingly. 500g. | magnesium sulphate, epsom salts, brewing salts, water treatment, yeast nutrient, pH adjustment, hop bitterness

    Installation Installation service: we install the device on site according to the manufacturer's instructions, connect to the line (mechanical connections) and perform initial setup and test run. Price depends on location, access and scope of work. (price by agreement / quote)
    No Yes

    4.95€

    Price without VAT

    3.99€

    Availability
    In Stock Pärnu 7 pcs In Stock
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    Warranty 24 months
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    • Description

      Magnesium sulphate 500g (Epsom)

      ⚠️ Important: Follow the recommended dosage precisely. Check the expiry date. We recommend testing with a small quantity first.

      Usage: Magnesium Sulphate (Epsom Salts) is used in brewing to lower pH slightly and add sulfate "crispness" to hop bitterness. Magnesium is a critical yeast nutrient when used in small amounts.

      Features:

      • Lowers mash pH slightly (though not as effectively as calcium sulfate)
      • Adds sulfate character which enhances hop bitterness with a dry, sharp profile
      • Provides magnesium as a yeast nutrient (optimal levels: 10-30 mg/l)
      • Contributes to water hardness
      • Use sparingly - excessive amounts can have a laxative effect

      Technical data:

      • Chemical formula: MgSO4
      • Net weight: 500g
      • Recommended magnesium levels: 10-30 mg/l for optimal yeast health
      • Levels above 30 mg/l may contribute dry, astringent or sour bitter taste
      • Sulfate levels: 10-50 mg/l for pilsners, 30-70 mg/l for ales, up to 500 mg/l for Burton-style pale ales

      Warnings: Use sparingly as excessive magnesium sulfate can have a laxative effect. Do not exceed recommended dosage. Levels above 30 mg/l magnesium may negatively affect beer flavor profile.

    • Frequently asked questions about this product

      What does magnesium sulphate do in brewing water?

      It slightly lowers mash pH and adds a sulfate sharpness that accentuates hop bitterness with a dry profile, while supplying magnesium as a yeast nutrient.

      How much magnesium should I aim for?

      Around 10–30 mg/l is optimal for yeast health. Above 30 mg/l it can add dry, astringent or sour bitterness, so use it sparingly and measure carefully.

      How is it different from calcium sulphate (gypsum)?

      Both add sulfate sharpness, but Epsom salt lowers pH less effectively than gypsum and is used mainly to supply magnesium rather than calcium.

      How should it be stored and handled?

      Keep it dry and sealed, check the expiry date, and test with a small quantity first before scaling up to a full batch.

    • Specifications

      Length (mm)300.00
      Width (mm)200.00
      Height (mm)150.00
      Weight (kg)0.50
      Gross Weight (kg)1.00
      Unitpcs
      Certifications

      CE

      Material

      Other material

      Product type

      pH regulator

    • Files

      PDF
      SDS · KL12508 · (ET)
      26.91 KB · SDS-KL12508-ET-KeglandMagneesiumsulfaat.pdf
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