Magnesium Sulphate 1kg
Magnesium (Epsom Salt or MgSO4): Provides hardness to the water, amounts op 30 ppm or more it can provide a sour or bitter flavour. Malt provides all of the magnesium required for yeast health.
Sulfate: Used to enhance hop bitterness. For IPA’s or highly hopped, APA’s desired ppm would be 150 – 300 ppm which will make the beer more crisp and dry. The chloride level should be under 50 ppm to avoid a mineral finish to the beer.
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