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Calcium Chloride 500g for brewing water
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Professionals recommend - producers prefer!
Brand:
Stock qty: Pre-order
Delivery time (day): 7-45
Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 24% VAT.
11,40 €/Kg
Usage: Calcium Chloride (CaCl2·2H2O) adjusts brewing water, accentuates maltness and lowers mash pH. Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Additons can be put in the brewing water or directly into the mash.
Features: Typical concentrations for brewing water are 50–150 ppm Ca2+ and 50–150 ppm Cl-. It is also used to lower the mash pH.
Recommended sulphate-to-chloride ratios:
- 4:1 – Hoppy
- 1:1 – Balanced
- 0.5:1 – Malty
Technical data: Calcium (Ca) is the primary ion determining the "permanent hardness" of the water. Calcium plays multiple roles in the brewing process including lowering the pH during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg/l range are highly desirable. The range 50mg/l to 150mg/l is preferred for brewing. Chloride (Cl) enhances the mouthfeel and complexity of the beer in low concentrations. Normal brewing levels should be below 150mg/l and never exceed 200mg/l.
⚠️ Important: Follow the recommended dosage precisely. We recommend testing with a small batch first.
| Weight (kg) | 0.5 |
| High (m) | 0.025 |
| Width (m) | 0.18 |
| Length (m) | 0.24 |
