Calcium Sulphate (Gypsum Salts)

An important mineral for its effect on mash and wort pH. Use as required depending on water hardness.
 
Calcium sulphate is often used as a source of calcium and is generally used in brewing British pale ales and bitters by adding a "crispness" to the hop bitterness.
 
Brewing salts should be used sparingly to make up for gross deficiencies or overabundance of ions. The concentrations below are for 1 gram dissolved in 1 gallon (3.785 litres) of distilled water.
 
Dissolution of 1g of a salt in your water will result in a different value due to your water's specific mineral content and pH. However, the results should be reasonably close.
 
Concentration at 1g per 3.785L
61.5 ppm
Ca+2
147.4 ppm
SO4-2 Grams per level teaspoon - 4.0