Calcium Chloride (2 oz)

Calcium Chloride is used by brewers to lower the pH, and add water hardness to the beer. Use up to 1 teaspoon per 5 gallons before the boil.

Calcium chloride (CaCl2) is a common brewing salt used to adjust the mineral content and pH levels of brewing water. It is a soluble salt that is added to the brewing water to increase the calcium content, which is important for yeast health and fermentation. Calcium is also important for the proper extraction of malt flavours and the bitterness of hops.

Calcium chloride is commonly used in brewing to enhance the flavour and mouthfeel of beer. It adds a subtle salty flavour to the beer and also helps to improve the beer's body and mouthfeel by increasing the beer's calcium content. Calcium chloride can also help to balance the pH levels of the brewing water, which can impact the final flavour of the beer.

In addition to its impact on the flavour of the beer, calcium chloride is also important for yeast health. Yeast needs calcium to grow and reproduce, and adding calcium chloride to the brewing water can help to ensure that the yeast has adequate calcium levels for optimal fermentation.

When using calcium chloride in brewing, it's important to use it in conjunction with other water treatments to balance the mineral content of the brewing water. Too much calcium can result in harsh, bitter flavours in the beer, so it's important to use the correct amount and balance it with other salts to achieve the desired flavour profile.