Calcium sulfate
Calcium sulfate (CaSO4•2H2O, also known as gypsum) is one of the main brewing salts used for water mineral adjustment because it is a good source of both calcium and sulfate, both of which are commonly desired in the brewing water. Calcium improves mashing enzyme activity, beneficially lowers pH, improves protein coagulation, lowers oxalate, and improves yeast flocculation. Sulfate accentuates hop bitterness, and adds dryness and astringency, lending a more crisp finish. Calcium sulfate can be used in combination with calcium chloride to control the sulfate:chloride ratio of the water, which affects the resulting hoppy vs malty balance of the beer. See water mineral adjustment.
Products available online[edit]
To encourage quick dissolution, the gypsum should be purchased as a finely-ground powder.[1] Always buy food grade brewing salts.
- Pure (via Amazon) - 4 oz, 11 oz, 2 lb, 5 lb, 10 lb
- MoreBeer - 2 oz, 1 lb, 5 lb, 50 lb
Usage[edit]
Calcium sulfate should be added with good mixing. It can be added to the mash as a concentrated slurry or directly but slowly to the mash as it is being stirred.[1] To calculate how much calcium sulfate salt should be added, try our calculator for water mineral adjustment.
It does not have any special storage requirements.
Chemical characteristics[edit]
Calcium sulfate has limited solubility in water, around 2 g/L, with max solubility around 104°F (40°C).[2][3]
Calcium sulfate salt has 2 water molecules incorporated into the crystalline structure, which is why it is technically called "calcium sulfate dihydrate". Molecular weight is 172.17 g/mol.
See also[edit]
References[edit]
- ↑ a b Ryder DS. Processing aids in brewing. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ Calcium sulfate dihydrate. PubChem website. Accessed online May 2024.