Burton Water Salts
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Burton Water Salts are a classic mineral blend used to recreate the iconic water profile of Burton-on-Trent, England, home to some of the world’s most famous pale ales and bitters. Rich in calcium sulfate, these salts are ideal for boosting hop crispness and highlighting dryness in traditional English styles.
When added to your brewing water, Burton salts enhance malt perception, improve yeast flocculation, and sharpen hop bitterness, making them especially valuable in styles like English Pale Ale, British Bitter, and British India Pale Ale.
Use with reverse osmosis (RO) water or soft tap water for best results, and always measure additions carefully. A little goes a long way in achieving balance, clarity, and authentic flavor.
Composition & Usage:
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Primary Minerals: Calcium Sulfate (Gypsum), Magnesium Sulfate (Epsom Salt), Calcium Carbonate, Sodium Chloride, Potassium Chloride
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Purpose: Enhances sulfate and calcium levels to mimic Burton-on-Trent’s brewing water, ideal for hop-forward English beers.
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Typical Use Rate: 1–2 tsp per 5 gallons (adjust based on water chemistry and style goals)
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Ideal For: English Pale Ales, Bitters, IPAs, ESBs, and other hop-accented traditional ales
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Application: Add directly to mash or brewing water; for extract brewing, add during the boil.
Burton Water Salts FAQ
What styles benefit most from Burton Water Salts?
These salts are ideal for hop-forward English styles like Ordinary Bitter, Best Bitter, Strong Bitter (ESB), and English IPAs. The added sulfates help sharpen hop bitterness while promoting a dry, crisp finish.
Do I need to adjust my brewing water before using Burton salts?
Yes, Burton salts work best with soft water, distilled water, or reverse osmosis (RO) water. If your tap water is already high in minerals, test it first to avoid overdoing the sulfate or calcium levels.
How do Burton Water Salts affect yeast performance?
The calcium in Burton salts aids in yeast flocculation, improving clarity and promoting a clean fermentation. It can also help stabilize mash pH and enzyme activity during all-grain brewing.
Can I use Burton salts in extract brewing?
Absolutely! While water chemistry is more crucial in all-grain brewing, extract brewers can still benefit from Burton salts by adding them during the boil to influence flavor and hop perception.
What’s the difference between Burton salts and gypsum?
Gypsum (calcium sulfate) is the main component of Burton salts, but Burton blends also include additional minerals like Epsom salt, chalk, and salt for a fuller replication of historic Burton water.
