Editing Calcium chloride
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Calcium chloride (CaCl<sub>2</sub>) is one of the main brewing salts used for [[water mineral adjustment]] because both ions are commonly desired in the [[water|brewing water]]. [[Calcium]] improves mashing enzyme activity, beneficially lowers pH, improves protein coagulation, lowers oxalate, and improves yeast flocculation. [[Chloride]] provides a roundness, fullness, and accentuates the sweetness of the malt. Calcium chloride can be used in combination with [[calcium sulfate]] to control the sulfate:chloride ratio of the water, which affects the resulting hoppy vs malty balance of the beer. | Calcium chloride (CaCl<sub>2</sub>) is one of the main brewing salts used for [[water mineral adjustment]] because both ions are commonly desired in the [[water|brewing water]]. [[Calcium]] improves mashing enzyme activity, beneficially lowers pH, improves protein coagulation, lowers oxalate, and improves yeast flocculation. [[Chloride]] provides a roundness, fullness, and accentuates the sweetness of the malt. Calcium chloride can be used in combination with [[calcium sulfate]] to control the sulfate:chloride ratio of the water, which affects the resulting hoppy vs malty balance of the beer. | ||
Calcium chloride rapidly absorbs water from the air.<ref name=hob10>Ryder DS. [https://www.taylorfrancis.com/chapters/edit/10.1201/9781351228336-10/processing-aids-brewing-david-ryder Processing aids in brewing.] In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> As | Calcium chloride rapidly absorbs water from the air.<ref name=hob10>Ryder DS. [https://www.taylorfrancis.com/chapters/edit/10.1201/9781351228336-10/processing-aids-brewing-david-ryder Processing aids in brewing.] In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> As the amount of absorbed water increases, the amount of salt by weight decreases. Therefore, weighing on a scale is not an accurate method to measure the amount of this salt that will be used for water adjustment. For example, if your salt has absorbed enough water to become the hexahydrate form, it contains only half of the calcium chloride as the anhydrous form. Different commercial sources may also have different levels of purity.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref> The best way to avoid both of these problems is to create a calcium chloride solution (dissolve the salt in water), which is stable and can be accurately measured by weight.<ref>[https://www.homebrewtalk.com/threads/announcing-the-release-of-mash-made-easy-version-8-30-in-us-and-metric-formats.674132/ Announcing the release of 'Mash Made Easy' version 8.30 in US and metric formats.] Homebrew Talk website. 2020. Accessed online May 2024.</ref> | ||
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