Calcium Chloride – 56g

Description

Calcium Chloride – 56g

Calcium chloride is commonly used in brewing to adjust water chemistry, primarily to enhance the flavor and performance of the brewing process. Here’s what it does in beer:

• Enhances Malt Sweetness & Mouthfeel: Calcium chloride accentuates maltiness and gives beer a fuller, rounder mouthfeel, making it a popular choice for malt-forward styles like stouts and porters.
• pH Adjustment: Calcium helps lower mash pH, which improves enzymatic activity and overall mash efficiency.
• Yeast Health & Fermentation: Calcium is important for yeast health, aiding in flocculation (clumping and settling of yeast), which improves beer clarity.
• Reduces Harshness: Unlike calcium sulfate (gypsum), which enhances hop bitterness, calcium chloride provides a softer, smoother character.
• Prevents Beer Stone & Improves Clarity: Calcium ions help precipitate unwanted proteins and oxalates, reducing haze and preventing beer stone buildup in brewing equipment.

Brewers typically use calcium chloride when brewing styles that benefit from a rounder, maltier profile rather than a sharp, hop-forward bitterness. The amount added depends on the existing water profile and the target beer style.