Pickle Crisp - (Calcium Chloride) - 100g

Lowers Mash pH. Adjusts brewing water, accentuates maltiness and lowers mash pH. Calcium adds to water hardness and chloride accentuates maltiness, sweetness and 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 ratoss: 4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty