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Calcium Chloride (Pickle Crisp) 50g


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