Calcium Sulfate (gypsum)
If you have soft water and are brewing a hop forward beer, you’ll want some Gypsum on hand. Gypsum (calcium sulfate) is used to add permanent hardness to your brewing water in the form of calcium ions, which will increase the hop perception in your beer. (choose calcium chloride if you do not want sulfates in your beer)
Gypsum (calcium sulfate) adds permanent hardness (calcium ions) to brewing water; 1 gram per gallon adds 62 ppm calcium, 147 ppm sulfate and can also be used to lower the pH of water.
Use 1 teaspoon of Gypsum for 5 gallons of water, but ideally, use a calculator within your brewing software to get the exact amount needed for the style you are brewing.
3oz = 85g
12oz = 340g
- Reduces the pH during mashing and wort boiling which improves enzyme activity
- Promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool
- Improves health and vigour of the yeast
- Improves extract yield and fermentability
- Improves wort run-off
- Reduces risk of infection
- Reduces extraction of undesirable silicates, tannins and polyphenols
- Reduces beer stone and can prevent gushing in beer
- Improves beer fining performance