Also known as Epsom salt. It is used to lower the pH levels of mash and wort. It enhances the enzyme activity in mash and helps in adjusting the ion content of the wort.

It is used to add the sulfate ‘crispness’ to the bitterness from the hops.


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Commonly used in Pale Ales, India Pale Ales (IPAs) and Pilsners and other hop forward beers.

DOSAGE: When making beer, the recommended dosage is 1/2 teaspoon per 20 liters (5 gallons), or use the amount called for by any beer recipe you may be using. 1gram of Magnesium Sulfate in 3.8 liters (1 gallon) of water changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium and adds 108 ppm to the hardness.

STORAGE: Store in a cool, dry place. Keep away from incompatible materials. Keep container tightly closed and properly labeled.


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