It is usually used in place of Gypsum when sulfates are not desired. It corrects the mineral deficiencies in brewing water also increases the permanent hardness. Calcium Chloride lowers the pH levels of mash.

It enhances the malt flavor in a beer and keeps it well-rounded throughout the palate.

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Commonly used in European Lagers, Stouts, Irish Red Ales and other malty beers.

DOSAGE: When making beer, the recommended dosage is 1 teaspoon per 20 liters (5 gallons), or use the amount called for by any beer recipe you may be using. 1 gram of Calcium Chloride in 3.8 liters (1 gallon) of water changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.

STORAGE: Store in a cool, dry place. Keep away from incompatible materials. Keep container tightly closed and properly labeled.

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