Epsom salt (Magnesium Sulfate) is used to increase the concentration of magnesium and sulfate ions in brewing water. Sulfate increases the perception of hop flavor, hop bitterness, and can accentuate a dry finish.
USAGE GUIDELINES: 1 gram in 1 gallon changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium, and adds 108 ppm to the hardness.
Chemical name: Magnesium Sulfate, MgSO4