Calcium chloride

Product detailed description

Calcium chloride (CaCl2) is a compound used in brewing to adjust the water chemistry in the brewing process. Water chemistry is an important factor in brewing because it can significantly affect the flavor, clarity, and overall quality of the final beer. Calcium chloride is one of several brewing salts that breweries can use to adjust the mineral content in brewing water.

Water Chemistry Adjustment: Calcium ions play a key role in the mashing process as they support enzyme activity and protein precipitation. By adding calcium chloride to brewing water, breweries can ensure that the water contains the appropriate amount of calcium necessary for optimal enzyme activity during mashing.

Balancing Bitterness: Calcium ions can affect the perception of bitterness in beer. By adjusting the calcium content in the brewing water, breweries can influence the perception of hop bitterness in the finished beer. This is particularly important in hop-forward beer styles like pale ales and IPAs.

Improving Yeast Health: Yeast health is critical for a successful fermentation process. Calcium ions are beneficial for yeast flocculation (clumping and settling) and overall yeast health. Adding calcium chloride can help create a more favorable environment for yeast during fermentation.