Burton Water Salts

5.2 pH Stabilizer is a proprietary blend of food-grade phosphate buffers that will lock in your mash water at a pH of 5.2. It is safe for your mash and will not add any flavors to your beer. 5.2 will optimize the enzymatic activity of your malt, help clarify your wort, provide more consistent hop usage and often raise your starting gravities. 5.2 will also keep hard water salts in solution reducing mineral build up on your equipment!

Benefits:
- Optimizes Enzymatic Activity Of Malt
- Improves Clarity
- Achieve Consistent Hop Utilization In Wort
- Reduce Scale & Mineral Deposits
- Brew More Consistent Beer!

Gypsum, or Calcium Sulfate (CaSO₄), is a naturally occurring mineral commonly used in the brewing process. Gypsum contributes Calcium (Ca₂) and Sulfate ions (SO₄) which are important to the brewing process and character of the beer. It is generally used in brewing water that is deficient in the these ions or when water adjustment is needed to replicate certain beer styles.

Gypsum also contributes Sulfate ions to beer which play an important role in the overall flavor of the finished beer. Sulfates tend to accentuate the dryness and bitterness of hops and is desired in various styles such as some English ales and German lagers.

Gypsum is generally used to replicate styles of beer which originate from geographic regions with high levels of calcium and sulfate such as Dortmund and Vienna in Germany, Burton in England and Edinburgh in Scotland. Gypsum can also be used in conjunction with Epsom Salts (Magnesium Sulfate, MgSO₄). This combination, commonly known as Burton Water Salts, is used when a higher level of Magnesium ions is also required.

Benefits of calcium in the brewing process:

- Regulates mash pH
- Combines with bicarbonate (HCO^-₃) to form calcium carbonate (CaCO₃) to achieve proper beer acidity
- Keeps oxalate salts in solution which can contribute haze and gushing when they precipitate
- Reduces harshness by minimizing the extraction of tannins from the malt
- Assists in protein coagulation during the hot and cold breaks
- Metabolized by yeast and is a necessary element for yeast health and fermentation
- Aids in the clarification of the beer
- Improves the stability of the finished beer