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.