Calcium Chloride (CaCl2·2H2O)
Adjusts brewing water, accentuates maltness and lowers mash pH.
Proper calcium levels in beer can lower pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce color. The chloride ion is believed to promote a palate fullness, sweetness, or mellowness within the flavor profile of beer.
Recommended sulphate-to-chloride ratoss:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty