Gypsum Additions To The Kettle

[Doc]

Looking to add some Gypsum (calcium sulphate) directly into the kettle for the boil on my next IPA in order to bring out the hops (even more ).
Thinking of adding 1.5 - 1.75 teaspoons for 47 litres (pre-boil).

What dosage rates have you guys experimented with and subsequently settled on (in the boil) ?

Beers,
Doc

 

[GMK]

what water are you using.

I use Rain water and heve been told to add a 2 teaspoons to 30ltrs for teh Mash and one teaspoon per 30ltrs for the sparge.

Hope this helps.

 

[Doc]

what water are you using.

I use Rain water and heve been told to add a 2 teaspoons to 30ltrs for teh Mash and one teaspoon per 30ltrs for the sparge.

Hope this helps.

I'm not looking to adjust the pH of the water for the mash or the sparge. I'm looking to add to the kettle for the boil to further accenuate the hop bitterness.

Doc

 

[GMK]

Ok Doc..

But if u add in the mash tun and in the sparge it ends up in the kettle

 

[tangent]

i think POL pointed out that if you add too early to the kettle it precipitates into calcium on the bottom of the kettle instead of staying in the wort, so i stir in a solution just before flameout. Like Ken, I also use rainwater and an APA just doesn't cut it with straight rainwater.

 

[Malnourished]

what water are you using.

I'm not looking to adjust the pH of the water for the mash or the sparge. I'm looking to add to the kettle for the boil to further accenuate the hop bitterness.

The water you use still matters. You want to add sulfates to accentuate the bitterness, but water already contains sulfates so how much CaSO4 you add depends on how much is already there.

That said, if you're in Sydney I'm pretty sure you can assume your water is dead soft (ie. negligible sulfate) - at least that's what I'm told, it's probably worth checking.

In my experience it takes a fair bit before it's noticeable - perhaps 300ppm, though I add some to the mash and some to the boil so predicting how much gets into the finished wort is rather tough - but I only do it with moderately bittered English styles. Hop monster US-style beers get soft water in my brewery.

 

[philmac]

I was listening to an interview with Greg Noonan on Basic Basic Brewing Radio
the June 15, 2006 broadcast on my way to work this morning. As most of you know he wrote "New Brewing
Lager Beer" but also owns and is the head brewer of the Vermont Pub & Brewery.

He talked about his IPA's and said that to bring out the crispness of the hops they add CaSO4 to get
permanent hardness levels up to 700ppm! He calls it "extreme" and that he has a hard time getting the salts
to dissolve but that he ends up with a "very crisp IPA".

Cheers,
Phil