Calcium Chloride Brewing Salts 100g

Beer Calcium Chloride 100g

Calcium Chloride (CaCl₂·2H₂O) 300g
Adjusts brewing water, accentuates maltness and lowers mash pH.

Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca²⁺ and 50 – 150 ppm Cl^– . It is also used to lower the mash pH. Additons can be put in the brewing water or directly into the mash.

Recommended sulphate-to-chloride ratoss:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty

• 1 gram of CaCl2 per liter of water contributess:
• 273 ppm Ca2+
• 482 ppm Cl-

Calculatng how much salt to add depends on the mineral levels already in soluton. Contact your local water supplier for informaton on Ca²⁺, Mg²⁺, CO₃^2-, SO₄^2- and Cl^– in your municipal water.

For your information:
This product is also used in pickling fruit and vegetables and it makes picked products crisper. Some more information can be found here:
http://www.healthycanning.com/calcium-chloride/