Use Calcium Chloride to correct mineral deficiencies in your water. This brewing ingredient helps harden soft water and lower pH, which affects flavor and chemical reactions during fermentation. It’s one of the primary brewing salts used for boosting calcium levels in beer.
Proper calcium levels help lower pH, increase extract yield, improve yeast growth and flocculation (clumping). Promotes a fuller and sweeter profile in finished beer. Calcium Chloride can be used in place of gypsum whenever sulfates are not desired.
For best results, dissolve 1 gram per gallon in a small amount of cold water. Alternatively, add 1 gram per gallon just before steeping specialty grains (or as water is being heated for mashing or sparging).
This package contains 4 oz. of Calcium Chloride.