I bought this product as sort of an experiment, to see how it compared to a custom water profile using gypsum, Epsom salt and calcium chloride in bitters and American pale ales. To my minor surprise, the quality difference was indistinguishable. So I went ahead and figured out what was actually in the stuff, and at roughly the percentages, in order to use this stuff in brewing/water profile software.No guarantees, but I believe this stuff is about: 70% gypsum, 20% magnesium chloride and 10% epsom salt. If you use acid or acid malt to balance your pH, this works well with soft EBMUD or RO water to give you a good profile for west coast style beers and English bitters alike. 10g-15g per 5 gal batch is how I usually use it.

I added about 1 tsp per finished gallon to the boil and my IPA turned out very good. Next time, I'm going to add a bit more pre-boil.

helps stabilize my water

Added this to some RO water and hit my desired ph of 5.4. If your looking for something to make your beers hoppy try this.

added this to my Creekwater and it increased by general hardness to over 300

If you can't afford to visit Burton in person then this is the next best thing. Seriously though if you have neutral water this is a good way to emulate Burton water. Great for hoppy beers.