Calcium Sulfate (Gypsum)

Commonly used in Pilsners, Pale Ales, IPAs and other hop forward beer styles.

DOSAGE: When making beer, the recommend dosage is 1 teaspoon per 20 liters, or use the amount called for by any beer recipe you may be using. 1 gram of Calcium Sulfate in 3.8 liters of water changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness.

STORAGE: Store in a cool, dry place. Keep away from incompatible materials. Keep container tightly closed and properly labeled.