Salt used in brewing to improve the mineral content within the water, helps to lower the Ph and tends to give fullness to the beer.
In concentrations between 10 and 30 ppm, this element emphasizes the flavor of the beer but, beyond these concentrations, brings acidity and astringency.
One gram of Epsom salts dissolved in 10 liters of water provides 9 ppm of magnesium and 39 ppm of sulfates.
Ingredients: MAGNESIUM SULFATE heptahydrate (MgSO4 ∙ 7H2O)