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Magnesium sulfate

Regulates the mineral profile of the water, promotes yeast flocculation and enhances the beer’s aroma, body and clarity.
Technical sheet
Safety data sheet
Magnesium sulfate heptahydrate (Epsom salt) is used in brewing to improve the mineral profile of water, contributing to pH regulation and enhancing the perception of body fullness in beer.
Magnesium plays an important role in yeast metabolism, promoting flocculation and sedimentation, which results in improved final beer clarity. At concentrations between 10 and 30 ppm, it enhances the beer’s aromatic profile; at higher levels, it may introduce acidity and astringency. Dissolving 1 g of Epsom salt in 10 L of water provides approximately 9 ppm of magnesium (Mg²⁺) and 39 ppm of sulfate (SO₄²⁻), values that should be evaluated according to the beer style and desired mineral profile.

Magnesium sulfate heptahydrate

It is recommended to use Epsom salt at concentrations between 10 and 30 ppm, equivalent to approximately 0.01–0.03 g/L of water.
Warning: do not exceed 50 ppm to avoid phosphorus precipitation.

Add magnesium sulfate to the mash water before adding the grains.

25 kg bag.
Store in a cool, dry place, away from heat sources.

Magnesium sulfate heptahydrate (Epsom salt) is used in brewing to improve the mineral profile of water, contributing to pH regulation and enhancing the perception of body fullness in beer.
Magnesium plays an important role in yeast metabolism, promoting flocculation and sedimentation, which results in improved final beer clarity. At concentrations between 10 and 30 ppm, it enhances the beer’s aromatic profile; at higher levels, it may introduce acidity and astringency. Dissolving 1 g of Epsom salt in 10 L of water provides approximately 9 ppm of magnesium (Mg²⁺) and 39 ppm of sulfate (SO₄²⁻), values that should be evaluated according to the beer style and desired mineral profile.

Magnesium sulfate heptahydrate

It is recommended to use Epsom salt at concentrations between 10 and 30 ppm, equivalent to approximately 0.01–0.03 g/L of water.
Warning: do not exceed 50 ppm to avoid phosphorus precipitation.

Add magnesium sulfate to the mash water before adding the grains.

25 kg bag.
Store in a cool, dry place, away from heat sources.

Enhances the use of magnesium sulfate in combination with:

Beerferm Clean Lager

for optimal fermentation at low temperatures

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Flavanto 40 Tabs

to ensure the complete removal of flavonoids

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