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Calcium Sulphate Gypsum 100g

Calcium Sulphate Gypsum 100g

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Calcium Sulphate, better known as gypsum, is the classic salt for Burtonising your brewing water. Adding it accentuates hop bitterness and dryness, giving pale ales and IPAs that crisp, clean finish.

What it does

  • Raises sulphate, sharpening hop bitterness
  • Adds calcium, helping the mash and the yeast
  • Compensates for soft water that lacks minerals
  • Also used in sherry-style fermentations to help clarity and flavour stability

Specs

  • Contents: calcium sulphate (gypsum), 100g
  • Typical addition: around 1-2g per 23 litres

How to use

Test your water, then add to the brewing water before mashing - see the How to Use box.

Who it's for

Brewers in soft-water areas making bitters, pale ales and IPAs. Measure your starting water with Water Hardness Test Strips, and use it with other salts such as Magnesium Sulphate (Epsom Salts) or Brewco Calcium Chloride Flakes to build the profile you want.

Calcium Sulphate (Gypsum)
How to Use
Dose
About 1 tsp per 23L
4-5g - check your water
1g in 23L adds
10ppm Ca, 24ppm SO4
When
In the mash

Used for: Hardens brewing water for pale ales, bitters and IPAs - calcium for the mash and yeast, sulphate for a drier, crisper hop bitterness.

When: Into the mash (with the grist or strike water) before mashing in. Not in the hot liquor tank.

Step by step
1Check your water report or use a brewing-water calculator.
2Weigh the gypsum - each 1g in 23 litres adds about 10ppm calcium and 24ppm sulphate.
3Stir into the strike water or sprinkle over the grist at mash-in.
4For big additions, keep about a third back for the sparge.
5Check the mash pH (aim for 5.2-5.5).
Good to know: Too much sulphate makes bitterness harsh - go easy on lagers and malty beers. It dissolves slowly, so add it to the mash rather than the end of the boil.
Frequently Asked Questions
How much gypsum for 23 litres?

About 1 level teaspoon (4-5g) is a common simple dose. Each gram adds about 10ppm calcium and 24ppm sulphate to 23 litres.

Which beers benefit?

Hoppy pale ales, bitters and IPAs, where you want a crisp, dry bitterness.

Can I add it to the boil?

The mash is best - that's where the calcium helps pH and enzymes, and it dissolves slowly.

Is it the same as Burton water salts?

Gypsum is the main part of Burton salts, which usually also contain Epsom salts.