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Calcium Chloride (CaCl2) 300g


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+, CO32-, SO42- and Cl- in your municipal water.

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