Epsom Salt

It's good for soaking your feet after a long day in the brewery. I've never tried using it for anything else.

 

Because you generally don't need more Mg in beer than you derive from the grain. Or so I've been told.

 

I've used it for some darker beers. You just have to be very careful, since it can be a powerful cathartic (ie., a real colon blow inducer ).

Also, FWIW, it Epsom is really great for a foot soak (lately, I partake of that at least once a week). The magnesium salts are also known for having a very nice relaxing effect.

 

I use MgSO4 in all of my recipes. Our water is low in all ions and I use it to get up my SO4 without going overboard with the Ca since I also add CaSO4 and CaCl.

 

4.2g in the mash, 3.2g in the kettle, 14 gallons post boil.

 

I use it. Sometimes the Epsom helps with increasing the SO4 and keeping the Ca levels where you want.

It does have a flavor impact, the Germans call it bittersalz.

 

Seems like I remember buying Burton Salts one time awhile back...just MgSO4, KCl and gypsum? I think.

 

If it does't work out, its not a total loss because you could soak your feet in it.

 

Martin Brungard discusses Magnesium in Brewing water below:

“While I agree that malt does supply some Mg, I've seen too many references that indicate small Mg additions can be desirable to the overall performance and flavor of beer. The malt had to be adding some Mg for those other brewers, so I suggest that a minimum of 5 ppm of additional Mg should be included in any brewing water (ie, minimum brewing water Mg content should be 5 ppm). Brewers should be careful and recognize that the desirable Mg range is small and going above 30 ppm is probably going to negatively affect their beer.”

Below is from How to Brew by John Palmer”

“Magnesium (Mg+2)
Atomic Weight = 24.3
Equivalent Weight = 12.1
Brewing Range = 10-30 ppm.
This ion behaves very similarly to Calcium in water, but is less efficacious. It also contributes to water hardness. Magnesium is an important yeast nutrient in small amounts (10 -20 ppm), but amounts greater than 50 ppm tend to give a sour-bitter taste to the beer. Levels higher than 125 ppm have a laxative and diuretic affect.”

There seems to be a common thought that Magnesium should not exceed 30 ppm and folks should recognize that malt contributes Magnesium.

Cheers!

 

My Mg hits 10 ppm with that dosage.

 

And breweries like AB and Miller-Coors make even more money brewing beers like Bud Light, Budweiser, Miller Lite,… but I will choose to brew differently.

Have a nice day.

 

I've given up using tap water for brewing. I'll use bru'n'water to make a water profile from scratch (distilled water) and I add between 1-3 grams of MgSO4 in the mash or sparge water for a five gallon batch. It may cost me a couple of bucks per batch but I've never had a complaint related to the water i used since then. I also use other minerals, gypsum, bicarbonate, table salt, calcium chloride et.al.

 

Also works as a laxative, in case it is not your feet that ails you.