Calcium Sulphate 100g

Calcium Sulphate is an important mineral for its effect on mash and wort pH. Used to harden water when brewing ales and bitters.

The sulphate ion in this compound is generally thought to promote a drier, more hoppy bitter beer. Burton-on-Trent, England, is the classic source of water with a high calcium sulphate content caused by the region’s large gypsum deposits. The emulation of this classic water has led to the term “Burtonization,” meaning to increase one’s brewing water by adding calcium sulphate. This water treatment is common for producing pale ales and India pale ales (IPAs), where the sulphate-to-chloride ratio is adjusted to favour the sulphate, resulting in a drier, hoppy, bitter perception.

Therefore, calcium sulphate is also one of the primary salts used to improve calcium levels in beer. Proper calcium levels in beer can provide the following influences that are generally considered to be positive: they lower the pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce colour