Calcium Chloride (Pickle Crisp) - 500g

Round out the malt. Soften the finish.

Calcium chloride (CaCl₂·2H₂O) adds calcium and chloride to your brewing water, lowering mash pH while accentuating maltiness, sweetness and fullness on the palate. It's the salt to reach for when you want a rounder, fuller, malt-forward beer.

What it does

• Adds calcium — aids mash pH, protein break and yeast health
• Adds chloride — enhances malt character, mouthfeel and body
• Lowers mash pH

Target levels & balance

Typical brewing levels are about 50–150 ppm calcium and 50–150 ppm chloride (keep chloride below 150 mg/L, never above 200). Use the sulphate-to-chloride ratio to dial in character: about 4:1 for hoppy, 1:1 for balanced, 0.5:1 for malty. Add to the brewing liquor or directly into the mash.

Use a water tool (BeerSmith, Brewfather, RAPT) to calculate exact additions for your target profile.

For hoppier water, pair with Gypsum · Weigh accurately with our pocket scales · See all Cleaning & Ingredients

Specifications