Mash Additions

In brewing, mash salts are mineral additions used to adjust the composition of brewing water, influencing both the brewing process and the flavor profile of the final beer. Here is a list of common mash salts and their primary purposes:

Gypsum (Calcium Sulfate – CaSO₄)

  • Purpose: Increases calcium and sulfate ions in the brewing water.
  • Effects: Enhances hop bitterness and adds a dry, crisp finish to the beer. Slightly lowers mash pH, aiding in optimal enzyme activity during mashing.

Calcium Chloride (CaCl₂)

  • Purpose: Raises calcium and chloride levels in the water.
  • Effects: Accentuates malt sweetness, leading to a fuller mouthfeel. Assists in protein coagulation during boiling, improving beer clarity. Supports yeast health and flocculation during fermentation.

Epsom Salt (Magnesium Sulfate – MgSO₄)

  • Purpose: Increases magnesium and sulfate concentrations.
  • Effects: Enhances hop bitterness, adding a “crispness” to the beer’s profile. Provides magnesium, an essential nutrient for yeast, though malt typically supplies sufficient amounts.

Baking Soda (Sodium Bicarbonate – NaHCO₃)

  • Purpose: Increases sodium content and raises mash pH.
  • Effects: Useful for dark beers where a higher mash pH is desired. Enhances body and fullness when used in moderation.

Table Salt (Sodium Chloride – NaCl)

  • Purpose: Elevates sodium and chloride levels.
  • Effects: Increases mouthfeel and perceived sweetness. Should be used sparingly to avoid salty flavors.

Chalk (Calcium Carbonate – CaCO₃)

  • Purpose: Raises calcium content and increases alkalinity.
  • Effects: Used to increase mash pH, particularly in brewing dark beers with acidic malts. Less soluble in water; effectiveness can be limited without proper preparation.

Packaging: These products are available in multiple pack sizes. Please contact your ATPGroup Sales Representative to discuss.