Description
Calcium chloride 77%, 50 g – brewing salt for water adjustment
Calcium chloride (CaCl₂) 77% flakes in a 50 g pack. The salt is used for water adjustment in brewing, both to improve flavour and to give the yeast better conditions. It adds calcium and chloride and lowers mash pH. Chloride accentuates malt flavour and gives the beer a rounder, fuller taste.
Calcium contributes to better yeast health, better protein precipitation during the boil and clearer beer. Calcium chloride is especially useful where the water is soft, and for brewers who want to adjust their water profile for styles such as pale ale, amber ale and other malt-focused beers.
Features
- Contents: 50 g
- Concentration: 77% CaCl₂, flakes
- Raises calcium and chloride levels in the water
- Lowers mash pH
How to use calcium chloride
- Salts for the mash are mixed with the malt.
- Salts for the sparge water are first dissolved in a little water.
- Calculate the amount from your water profile and the beer style, for example in Brewfather.
Frequently asked questions about calcium chloride
What does calcium chloride do in beer?
Calcium chloride lowers mash pH and adds calcium. Chloride accentuates malt flavour, sweetness and body, while sulphate accentuates hops and bitterness.
How much should I use?
It depends on your water and the beer style. Get your water profile from the water utility and calculate the amount in, for example, Brewfather. Yeast does best with at least 50 mg/l calcium.
Which beers is calcium chloride suited to?
Beers where you want a full malt character, such as pale ale and amber ale. NEIPA needs plenty of both sulphate and chloride, and most brewers let calcium chloride dominate.
How do I store the salt?
Calcium chloride absorbs moisture from the air. Keep the pack tightly closed and store it dry.
Related
Betaling
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