- Description
- Details
- Directions
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Calcium chloride can be used to correct mineral deficiencies in brewing water by increasing permanent hardness in de-mineralized or soft water. It is effective in balancing variations in water even from surface sources. Calcium chloride helps establish proper mash pH and provides calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism.
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Contents: Hydrated calcium chloride -
– 0.2 grams/liter increases calcium content by 50 mg/liter.
– Typical use is up to 1 teaspoon per 5 US gallons.