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What it does :
Epsom Salts are used to increase permanent hardness or lower mash pH
What it is:
This is the common name for magnesium sulfate.
How it works:
Epsom salts increase the permanent hardness of the brewing water and lower the mash pH.
Use of 1 teaspoon per 5 gallons adds 100 ppm of sulfate and 25 ppm of magnesium. Add to the water when mashing for all-grain brewing, or just before the boil.
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