Misc addition
Epsom Salt (Magnesium Sulfate)
Spec sheet The maker publishes these figures for this exact product.
- Type
- Water agent
- Added at
- mash
- Form
- granular
- Formula
- MgSO₄·7H₂O
- Concentration
- sold as the pure compound
- Typical dose
- 0.05–0.3 g/L of brewing water
- Timing
- Dissolved into the brewing water ahead of the mash.
Before you use it
Magnesium above about 30 ppm tastes sour and metallic and is mildly laxative. Most malt bills already supply all the magnesium the yeast needs, so use gypsum for sulfate and keep this addition small.
Description
Supplies magnesium and sulfate together. A small dose adds a little yeast nutrition and a dry, brisk edge to bitterness; it is a supporting salt, not a base for a whole water profile.