Calcium Sulphate (Gypsum Salts)

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


147.4 ppm

SO4-2 Grams per level teaspoon - 4.0