Food grade compound of calcium and sulfate most commonly associated with beers from the Burton â€“ on â€“ Trent region of Britain. Gypsum increases calcium content and lowers pH, providing acidification to mash water. Sulfate content enhances the sensation of hop bitterness. The compound augments clarity, stability, dryness and generally rounds out the flavors in beer.
Beer is 90% water and H2 O is perhaps the most overlooked ingredient in brewing. Mineral salts supply brewers with the capability of enhancing brewing water and, ultimately, improving mash pH and overall beer quality.
To explore the possible positive contributions mineral salts can provide to brewing water, Brew and Grow recommends reading the newly published book by John Palmer and Colin Kaminski simply titled Water.
Beyond purchasing the book, contacting your local Department of Water for a water report will assist in understanding the mineral content supplied to residences in your village or city. Many municipalities post detailed reports on the Internet via the municipalities official website.
Once the local water mineral profile has been established, altering mash pH and/or creating brewing water similar to the source found in famed brewing centers such as Dublin or London or Antwerp orâ€¦ become more practicable.