Calcium Chloride Flakes 100g

Calcium Chloride Flakes 100g

Calcium Chloride is a brewing salt used to adjust water chemistry, promoting a softer, fuller mouthfeel and reducing perceived harshness in the finished beer. It enhances palate fullness and rounds out bitterness without adding the drying, bitter edge associated with sulphate additions. Also promotes the flocculation of proteins, aiding clarity. Used as an alternative or complement to Gypsum (Calcium Sulphate) when a softer rather than drier character is desired.

Also used in cider making, particularly in keeving — a traditional French and West Country technique for producing naturally sweet, low-alcohol cider by encouraging a pectin gel to form and carry nutrients out of the juice before fermentation.

Please note: Dosing rate depends on your source water chemistry and target profile — test water pH and mineral levels before use. For a combined mineral blend, see DWB (Water Salts) Burton Style Minerals. For pH reduction, see Lactic Acid Powder.

At a Glance

• Use: softens mouthfeel, reduces harshness, promotes protein flocculation
• Effect: fuller, rounder palate — contrasts with the drying effect of gypsum
• Also used in: cider keeving
• Dose to: water chemistry test and target mineral profile
• Pack size: 100g