Calcium Chloride- (Also known - Veg Pickle Crisper)

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 ratios: 4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty Calcium (Ca) Calcium 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, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing. Chloride (Cl) Chloride, like sodium, also enhances the mouthfeel and complexity of the beer in low concentrations. Chlorine is often used in city water supplies to sanitize, and can also reach high…