BURTON WATER SALTS - A mixture of minerals, including Papain and Gypsum, used to increase hardness and salinity in soft to medium-hard water. Unlike gypsum, which just provides calcium for hardness, Burton Water Salts provide magnesium for yeast nutrition, and the chloride ions (salt) included impart a more full-bodied taste to beer.
Many English commercial breweries use Burton Water Salts to harden the water, which helps Irish Moss work better to coagulate haze-producing malt proteins, and the harder water also helps provide a crisper hop character. The magnesium provides a vigorous fermentation, and the salt adds an illusion of body to the finished beer. Use 1 to 4 teaspoons per 5 gallons. If you are doing partial or all grain brewing, add at the start of the mash, or add at the start of the boil for extract brews.
1/3 OZ PACKAGE - SUFFICIENT FOR 5 GALLONS
Also available in 1 lb package - please call for order information.