Gypsum 100g (Calcium Sulphate)

Gypsum 100g (Calcium Sulphate)

Gypsum (Calcium Sulphate), also known as Burton Salts, is a brewing mineral used to lower mash pH and increase the permanent hardness of brewing water. It accentuates hop bitterness, giving beer a drier, crisper finish — particularly associated with the pale ales and bitters historically brewed in Burton-on-Trent. Especially useful in soft water areas where the natural mineral content is low. For a softer, fuller mouthfeel with less bitterness accentuation, Calcium Chloride is the contrasting alternative. For a combined Burton-style mineral blend, see DWB (Water Salts) Burton Style Minerals.

Please note: Dosing rate depends on your source water chemistry and target mineral profile — test water pH and hardness before use. For pH reduction without mineral hardness adjustment, see Lactic Acid Powder.

At a Glance

• Also known as: Calcium Sulphate, Burton Salts
• Use: lowers mash pH, increases permanent water hardness
• Effect: accentuates hop bitterness, drier and crisper finish
• Best for: pale ales, bitters, and hop-forward styles
• Particularly useful in soft water areas
• Dose to: water chemistry test and target mineral profile
• Pack size: 100g