Effects of over-doing salts

[CJBrew]

It appears I was a bit over-enthusiastic with the brewing salts

40l of water -- 35g Gypsum, 20g Epsom salts, 3g Baking soda, 5g chalk. Thanks, Beersmith.

According the GW's water calculator it should be about a third of those values, or less. Hmm.

So, the beer tastes odd, only just drinkable, it's my own stupid fault

Is there any guide to the specific dodgy flavours you'll get with each salt if you put too much in?

[CJBrew]

What I actually want is to make a beer with that Marstons Pedigree liquid-egg aroma.

A bit more research: http://www.howtobrew.com/section1/chapter4-2.html.
Very harsh bitterness sounds about right...

I hope there's not enough Epsom salts in there to cause laxative effects I might well end up chucking that beer away though, or using it for slug traps

[cornmek1]

Got kipperred last night whilst doing a batch, had a plastic jar of Youngs gypsum but no recipe at hand... no problem, as it says on the label 1oz per gallon.. monkey see monkey do... & promptly ruined the beer...

If anyone from Youngs reads this, can they keep the plaster of paris recipe off the front label..

I think its something to do with Sherry... best leave it off... or give a basic beer value too..

[CJBrew]

A month or more later and this beer is really quite drinkable. It has a slightly sharp bitterness and I think it's partly the flavour of the Gypsum. I have since noticed this flavour in some commercial real ales.

Will take a bit more care in future though!