Calcium Chloride (Pickle Crisp)

Lowers Mash pH

Calcium Chloride (CaCl2·2H2O) 1kg
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