Any amount of Epsom salt is far too much…and anything over a half to full gram is user error for sure.
14g of gypsum sounds excessive also unless your doing over a 10gallon batch.
There are hundreds of threads speaking to this topic.
If you want to assume your correct, go ahead and add these salts despite being warned by just the couple of us. I guarantee you will regret it.
Water and mineral manipulation is such a simple affair now when using apps like brunwater. Or look to brewers friend.com water/mash app. If you want to learn the hard way keep doing what your doing. There are easier ways to learn how to correctly manipulate water now, don’t just add stuff because you think you are supposed to/ someone told you to. Do the research first and then proceed. Otherwise your best just to leave the water alone until you know exactly whats/what otherwise in most cases you are doing more harm than good.
I will give you an example that directly answers your question today. Do not blindly use this example every water source is different.
Here is my additions for a typical IPA containing around 90% base grain. I have very low calcium water and my SO4/CL ratio sits towards the very malty side, so I need some sulfate/SO4/gypsum added to most beers.
- Minerals/ acids added to mash(minerals are added to grain before mashing in and acid is stirred in during mash in):
a. 0.8g lime
b. 1.8g gypsum
c. 10ml Phosphoric acid 10%
d. Expected room temp PH 5.6/ expected mash temp PH 5.3
- Minerals/ acids added to sparge:
a. 12ml Phosphoric acid 10%
b. 1.3g CaCl
c. 4.5g Gypsum.
d. Expected room temp PH 5.6
So you can see even for a beer I expect to have a very bitter profile I am actually adding very little minerals. Regarding adding minerals to sparge. Some add directly to the sparge water or reserve and add directly to the boil kettle. I feel something is gained by adding directly to the sparge water. The choice is yours here.