Calcium Chloride
| Chemical Elements: | CaCl2 |
|---|---|
| Water Impact | Lowers pH |
Calcium Chloride Home Brewing Uses
Calcium chloride is sometimes used to correct mineral deficiencies in the brewing water. It affects flavor and chemical reactions during the brewing process, and can also affect yeast function during fermentation. It is often used in a 2:1 ratio with gypsum to make fuller-tasting beers, and an opposite ratio to create crisp beers. CaCl2 is used in demineralized or soft to medium hard water to increase permanent hardness.
There are two types of calcium chloride: anhydrous and dihydrate. Anhydrous is 100% calcium chloride, which is the version most commonly used in home brewing. If a recipe calls for calcium chloride and doesn't specify the type, use anhydrous. The round balls or pellets of calcium chloride such as the LD Carlson brand are anhydrous.
Read More: The Many Ways to Achieve a Fuller Mouthfeel in your NEIPA
Dosage Amounts of Calcium Chloride
1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.
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