Magnesium Sulfate (Epsom Salt)

Epsom salts, scientifically known as Magnesium Sulfate, can be a key component in brewing, particularly for styles where a pronounced hop profile is desired. By adding Epsom salts to the mash water, brewers can lower the pH and increase sulfate levels, which sharpens the perception of hop bitterness and flavor. This practice is part of a larger process of water chemistry adjustment that allows brewers to mimic the renowned Burton-On-Trent water profile, famous for its suitability for pale ales and its enhancing effect on hop character.

Usage will vary depending on base water chemistry. Use up to 1/2 tsp per 5 gallons.