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Calcium chloride is anhydrous calcium chloride used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. Used as directed, calcium chloride is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism.
Prepare a 1% solution of calcium chloride in cold water in a separate tank with vigorous mixing. Calcium salts are more soluble in cold water, and the mixing will help dissolve the salt more completely. Dilute the calcium chloride solution into water being heated for mashing or for sparging. The final concentration of salts should be in the range of 100 to 1000 ppm (mg/L). This will require 0.025 to 0.25 lb/Bbl (10 to 100 g/hl). If a tank is not available for making the solution ahead of time, the calcium cholride can be added directly to mash water or sparge water with as much mixing as possible to assure dispersion.