Calcium Chloride lowers mash pH; 1 gram per gallon adds 72 ppm calcium, 127 ppm chloride.
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.
Useful for adding Calcium if the water is low in chlorides.
- Additions can be put in the brewing water or directly into the mash.
- Recommended sulphate-to-chloride ratio: 4:1 – Hoppy; 1:1 – Balanced; 0.5:1 – Malty