Calcium sulfate/gypsum

Product detailed description

Calcium sulfate (CaSO4), also known as gypsum, is a common mineral compound frequently used in brewing to influence the water chemistry in the brewing process. It can have several effects on the final beer product:

Water Profile Adjustment: The chemical profile of water plays a crucial role in the brewing process and can significantly impact the flavor, mouthfeel, and overall character of the beer. Calcium sulfate can be added to brewing water to increase the content of calcium and sulfate ions, which can help mimic the water profiles of certain beer styles. Sulfate ions, for example, can enhance hop bitterness.

Enhancing Hop Bitterness: As mentioned above, calcium sulfate can increase the perception of hop bitterness through interaction with hops during boiling. This is particularly beneficial in styles where a pronounced hop bitterness is desirable.

pH Impact: Calcium sulfate can slightly lower the pH of the mash, which can affect enzymatic activity during mashing and influence the overall flavor balance of the beer.

Contributing to Beer Stability: Adding calcium sulfate can contribute to the long-term stability of the beer by helping prevent certain reactions that cause haze and promoting the precipitation of undesirable compounds.

When using calcium sulfate in brewing, it is essential to carefully consider the target beer style and the desired water profile. The chemical composition of water is just one component of the brewing process that contributes to the final flavor and characteristics of the beer. It is also important to recognize that other factors, such as malt selection, hop variety, yeast strain, and fermentation temperature, will interact with the water chemistry and shape the overall beer profile.