nosco
Well-Known Member
Im brewing an English IPA today. I had a look at Burtonising the water. Beersmith said to add among other things 17g of Gypsum and 10g of epsom salts for a 22lt batch. Thats seems like a hell of a lot! The most epsom salts Ive ever used was 6g and I was really really regular and any more than about 3g of gypsum in hoppy beers makes it to harsh for my taste.
Do you really add that much to Burtonise water? Do the other additions like baking powder,chalk etc balance it out?
I wused out in the end and only added about 3g of each. I got the pH sorted anyway.
Edit: I would have had to add similar in Brun water to get the same result
Do you really add that much to Burtonise water? Do the other additions like baking powder,chalk etc balance it out?
I wused out in the end and only added about 3g of each. I got the pH sorted anyway.
Edit: I would have had to add similar in Brun water to get the same result
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