Description
Calcium chloride flakes 77% – 25 kg liquor treatment for breweries
Calcium chloride (CaCl2, E509) in flake form at 77% from Murphy & Son, in a 25 kg sack for breweries. The salt raises the mineral content of the brewing liquor and is used to adjust calcium and chloride. It lowers pH, improves yeast health and brings out the malt flavour.
Please note: This product is only available in Norway.
Effects in the brew
- Lowers pH during mashing and boiling, improving enzyme activity
- Helps precipitate unwanted proteins in the kettle and whirlpool
- Improves yeast health and vigour
- Improves extract yield, fermentability and wort run-off
- Reduces extraction of silicates, tannins and polyphenols
- Reduces beer stone and can prevent gushing
- Improves fining performance and head retention
- Adds chloride, which brings out sweetness and fullness in the beer
Technical data
- Product: calcium chloride flakes (CaCl2), 77%
- E number: E509
- Packaging: 25 kg
- Manufacturer: Murphy & Son
Frequently asked questions about calcium chloride flakes 77%
What is calcium chloride used for in brewing?
For adjusting brewing water. Calcium lowers mash pH and improves yeast health, and chloride brings out sweetness, fullness and malt flavour. Calcium chloride is often used together with calcium sulphate to get the right chloride-to-sulphate balance.
How much should I use?
It depends on the water profile and beer style. Use a water calculator such as Brewfather and work out the amount from your water. Yeast does best with at least 50 mg/l of calcium.
What mash pH should I aim for?
According to Murphy & Son, a typical mash pH is 5.2–5.5. In this range the enzymes convert starch into fermentable sugar well.
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