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Used in beer making as a water treatment. Gypsum increases hardness and lowers pH. Its use is known to increase the perception of hop flavor compounds in beer. Used in winemaking to lower the pH of the must. As calcium sulfate is not removed from water by boiling, it is, when present, referred to as permanent hardness.
Usage: 1-2 tsp. per 5 gallons
Chemical name: Calcium Sulfate (CaSO4)
Lowers pH in beer. Useful for adding calcium if the water is low in sulfate. Can be used to add sulfate "crispness" to the hop bitterness. Commonly used in hop forward beer styles.
Gypsum adds hardness to soft brewing water. Brewers that use distilled water like to add some gypsum back into the water to give it some hardness.
Gypsum can also be used to lower the pH of water. Use 1 teaspoon per 5 gallons.