Magnesium Sulphate / Epsom Salts - 100g

Magnesium Sulphate (Epsom Salts) 100g

Magnesium Sulphate, commonly known as Epsom Salts, is a versatile brewing salt with uses in both beer and winemaking. It lowers mash and wort pH by a small amount, adds sulphate crispness to accentuate hop bitterness, and provides magnesium — an essential mineral for yeast health and certain fermentation reactions.

Beer Making

Adds sulphate crispness and increases hop bitterness perception, similar in effect to Gypsum (Calcium Sulphate) but contributing magnesium rather than calcium. Adding 1 teaspoon to 23 litres of brewing water increases magnesium ion levels by approximately 50 ppm and sulphate levels by approximately 210 ppm.

Burtonisation

Burton-on-Trent was historically renowned for its pale ales, owing to the high mineral content of the local water. Many homebrewers use a mixture of Magnesium Sulphate and Calcium Sulphate (Gypsum) to replicate this water profile — a process known as Burtonisation. For a pre-blended Burton-style mineral mix, see DWB (Water Salts) Burton Style Minerals.

Wine Making

Acts as a yeast nutrient, providing magnesium to support strong, healthy fermentation. Best used in conjunction with other yeast nutrients. Dose rate: half a teaspoon per 5 litres of wine, added together with the yeast.

Please note: Dosing rates for beer are approximate and depend on source water chemistry — test mineral levels before use. For a softer mouthfeel without bitterness accentuation, see Calcium Chloride.

At a Glance

• Also known as: Epsom Salts, MgSO4
• Beer use: lowers pH, adds sulphate crispness, accentuates hop bitterness
• Beer dosing: 1 tsp per 23L → approx. +50 ppm Mg, +210 ppm sulphate
• Wine use: yeast nutrient — half tsp per 5L with yeast
• Burtonisation: use with Gypsum to replicate Burton water profile
• Pack size: 100g