Lowers pH slightly.
Magnesium sulfate is similar to calcium sulfate but is not as effective as calcium in reducing the pH of the mash.
Can be used to add sulfate "crispness" to the hop bitterness. Use sparingly as too much can have a laxative effect!
- Additions can be put in the brewing water or directly into the mash.
- Recommended 1 gram in 1 gallon changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium and adds 108 ppm to the hardness.