Do you want a better hop profile, better clarity and more stable mash? Then you need to get your hands on Gypsum<\/strong>, also known as Calcium sulphate<\/strong>.<\/p>\n This classic water treatment hero increases both calcium and sulphate levels<\/strong> in your brew water - something that especially IPAs and pale ales<\/strong> appreciate. Sulphate emphasises the bitterness of the hops, while calcium helps enzyme activity and yeast performance.<\/p>\n Why use Gypsum in beer brewing?<\/strong><\/p>\n Sharpen bitterness in hop-heavy beers<\/p>\n<\/li>\n Increases calcium without changing pH too much<\/p>\n<\/li>\n Improves fermentation and clarification<\/p>\n<\/li>\n Ideal for soft or RO water<\/p>\n<\/li>\n<\/ul>\n Application:<\/strong> 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.<\/p>\n In the brewing world, it is typically referred to simply as Gypsum<\/strong> or brewing sulphate<\/strong>.<\/p>","protected":false},"excerpt":{"rendered":" Gypsum (Calcium Sulphate) - Gives your brewing water structure and character!<\/p>\n Increases calcium and sulphate content for better hop bite and clearer beer.<\/p>\n\n
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.<\/p>\n