Magnesium Sulphate (Epsom) - 500g

Feed the yeast. Add a little hop crispness.

Magnesium sulphate (Epsom salts, MgSO₄) adds magnesium — a critical yeast nutrient in small amounts — along with sulphate for a touch of dry, crisp hop character. It lowers mash pH slightly, though less effectively than calcium.

What it does

• Adds magnesium — important yeast nutrient in small doses
• Adds sulphate — a little extra hop crispness
• Lowers mash pH slightly

Target levels

Keep magnesium in the 10–30 mg/L range, primarily to aid the yeast. Above ~30 mg/L it turns dry, astringent or sourly bitter, so use it sparingly.

Use sparingly: too much magnesium sulphate tastes harsh and can have a laxative effect. Calculate additions with a water tool.

For most builds, Gypsum and Calcium Chloride do the heavy lifting · See all Cleaning & Ingredients

Specifications