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A mixture of mineral salts used
in soft to medium hard water to increase hardness and salinity. Unlike gypsum, which
just provides calcium for hardness, Burton Water Salts provide magnesium for yeast nutrition, and the chloride
ions (salt) included impart a more full-bodied taste to beer.
Commonly used in English commercial brewing to harden water, which
helps Irish Moss or Whirlfloc work better in coagulate haze-producing malt
proteins, and the harder water also helps provide a crisper hop character. The
magnesium helps ensure a vigorous fermentation, and the salt adds an illusion of
body to the finished beer. Use like gypsum, 1 to 4 teaspoons per 5 gallons,
adding at the start of the mash if you are mashing, or at the start of the boil
for extract brews.
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