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Added to mash water to increase hardness. Magnesium Sulfate is one component of the famed Burton-On-Trent brewing water.
Usage: 1 tsp per 5 gallons
Chemical name: Magnesium Sulfate, MgSO4
Used to primarily in English beers to help mimic the Burton on Trent water profile.
Many English commercial breweries use Burton Water Salts to harden the water, which helps Irish Moss work better to coagulate haze-producing malt proteins, and the harder water also helps provide a crisper hop character. The magnesium provides a vigorous fermentation, and the salt adds an illusion of body to the finished beer.
Use 1 to 4 teaspoons per 5 gallons.
If you are doing partial or all grain brewing, add at the start of the mash, or add at the start of the boil for extract brews.