Calcium Chloride

Food Grade 250g

Lowers Mash pH

Calcium Chloride (CaCl2·2H2O)
Adjusts brewing water, accentuates maltiness & lowers mash pH.

Calcium adds to water hardness & chloride accentuates maltiness, sweetness & fullness.

Typical concentrations for brewing water are 50 – 150 ppm Ca2+ and 50 – 150 ppm Cl- . It is also used to lower the mash pH. Additions can be put in the brewing water or directly into the mash.

Recommended sulphate-to-chloride ratios:
4:1 – Hoppy

1:1 – Balanced

0.5:1 – Malty

For Cheese making

To make a liquid - Mix 30.6g of Calcium Chloride with 25mls of distilled water.

Calcium Chloride restores vital calcium chloride content to pasteurised and/or homogenised milk which helps to form a stronger curd.

Add the amount required for your cheese recipe.

Store any unused liquid in fridge for up to a week. 

Cheese making Directions: Add 0.5 ml of liquid (as per instructions above) calcium chloride per litre of milk. Add once milk has been warmed, before adding starter culture or rennet