Burton Water Salts are a mixture of mineral salts used in soft to medium hard water to increase hardness and salinity. Unlike just gypsum, which provides calcium for hardness, BSG Water Salts also provide magnesium for yeast nutrition and calcium sulfate chloride ions to impart a more full-bodied taste to beer. 95% of your beer is water and adjusting water chemistry is an important step that is often overlooked. The product also contains a small amount of Papain to help with chill haze. This is a factory sealed 1LB pack of water salts specifically formulated for brewing by LD Carlson.
Many English commercial breweries use 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 for extract brewing add at the start of the boil.