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Burton salts for increasing the acidity of the mash (lowering of the pH) and increasing the permanent hardness of the brewing water. Indicative dose for water treatment: 12 g per 25 l.
Epsom salts for water treatment. Slightly lowers the pH of the mash slightly. Adding 1 g to 10 litres increases the salt level by 39 ppm sulphate and 10 ppm magnesium and increases the hardness by 41 ppm.