Calcium Sulphate (gypsum), CaSO₄

Gypsum (Calcium Sulphate) - Sharper flavour, sharper beer

Do you want a better hop profile, better clarity and more stable mash? Then you need to get your hands on Gypsum, also known as Calcium sulphate.

This classic water treatment hero increases both calcium and sulphate levels in your brew water - something that especially IPAs and pale ales appreciate. Sulphate emphasises the bitterness of the hops, while calcium helps enzyme activity and yeast performance.

Why use Gypsum in beer brewing?

• Sharpen bitterness in hop-heavy beers

• Increases calcium without changing pH too much

• Improves fermentation and clarification

• Ideal for soft or RO water

Application:
Typically 1-3 grams per 25 litres of water - but as always: measure your water profile and adjust according to beer type. IPA requires more sulphate than a mild ale.

So next time your hops taste a little too tame, give them a kick in the bitterness with Gypsum - the discreet water ninja in your brewery.

In the brewing world, it is typically referred to simply as Gypsum or brewing sulphate.