Lowers Mash pH
Calcium Chloride (CaCl2·2H2O) - 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 ratoss:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty