Calcium chloride 36% Brewferm 100 ml

Calcium chloride (CaCl₂, E509) is used as a brewing salt to improve the water quality and taste of beer. It serves several functions:

1. pH adjustment and water chemistry

Calcium chloride lowers the mash pH, enhancing enzymatic starch breakdown and sugar extraction efficiency.
A stable pH also improves beer clarity and taste.

2. Flavor enhancement

Calcium enhances the malty flavor of beer.
It provides a smoother, rounder taste compared to calcium sulfate (CaSO₄), which adds a drier and hoppier note.

3. Improved protein flocculation

Calcium aids in the so-called hot and cold break, where proteins precipitate during boiling and cooling, leading to a clearer beer.

4. Yeast health

Calcium is essential for yeast activity and fermentation, improving beer stability and reducing the risk of off-flavors.


The maximum amount of calcium and chlorides that can be added to the beer is 200 mg/l.

Dosage:

The required calcium chloride amount depends on your brewing water and the type of beer you want to brew. Check your water supplier’s website for its composition.

1 ml of 36% Brewferm calcium chloride solution per 10 litres of brewing water gives an increase of 17.6 mg calcium per litre and 31.2 mg chloride per litre. Add during the mash.