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Calcium chloride: Difference between revisions
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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 it absorbs more water, the amount of salt by weight decreases. Therefore, weighing on a scale is not an accurate way to measure the amount of this salt. 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 by weight! This inaccuracy can have significant negative effects on mash pH and other brewing parameters. 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> | ||
== Products available online == | == Products available online == | ||
Always buy '''food grade''' brewing salts. | |||
* {{MB|calcium-chloride}} - 2 oz, 1 lb, 5 lb, 50 lb | * {{MB|calcium-chloride}} - 2 oz, 1 lb, 5 lb, 50 lb | ||
* {{amazon|B07532VLYX|Pure (via Amazon)}} - 1 lb | * {{amazon|B07532VLYX|Pure (via Amazon)}} - 1 lb | ||
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An alternate option commonly suggested for increasing the accuracy of measuring your calcium chloride is to bake the salt at 392°F (200°C) for an hour or longer.<ref>Brungard M. Working with calcium chloride. Bru'n Water website. Published 2016. Modified 2020. Accessed online May 2024.</ref> The heat converts the calcium chloride dihydrate (or higher hydration) to the monohydrate or anhydrous forms, potentially removing much of the water. This works because the melting point of calcium chloride dihydrate is around 176°C, where it decomposes and releases the water. <ref>[https://www.americanelements.com/calcium-chloride-dihydrate-10035-04-8 Calcium chloride dihydrate.] American Elements website. Accessed online May 2024.</ref> This method has several problems: | An alternate option commonly suggested for increasing the accuracy of measuring your calcium chloride is to bake the salt at 392°F (200°C) for an hour or longer.<ref>Brungard M. Working with calcium chloride. Bru'n Water website. Published 2016. Modified 2020. Accessed online May 2024.</ref> The heat converts the calcium chloride dihydrate (or higher hydration) to the monohydrate or anhydrous forms, potentially removing much of the water. This works because the melting point of calcium chloride dihydrate is around 176°C, where it decomposes and releases the water. <ref>[https://www.americanelements.com/calcium-chloride-dihydrate-10035-04-8 Calcium chloride dihydrate.] American Elements website. Accessed online May 2024.</ref> This method has several problems: | ||
* The salt will absorb water as it is cooling, and it continues to have poor shelf stability. | * The salt will absorb water as it is cooling, and it continues to have poor shelf stability. | ||
* Calcium chloride monohydrate decomposes at 500°F (260°C),<ref>[https://en.wikipedia.org/w/index.php?title=Calcium_chloride&oldid=1220900140 Calcium chloride.] Wikipedia website. Modified April 2024. Accessed May 2024.</ref> higher than the typical baking temperature recommended by | * Calcium chloride monohydrate decomposes at 500°F (260°C),<ref>[https://en.wikipedia.org/w/index.php?title=Calcium_chloride&oldid=1220900140 Calcium chloride.] Wikipedia website. Modified April 2024. Accessed May 2024.</ref> higher than the typical baking temperature recommended by other brewing websites. | ||
* Heating the salt to decomposition can release toxic chlorine fumes.<ref>[https://www.flinnsci.com/sds_196.1-calcium-chloride-dihydrate/sds_196.1/ Calcium chloride dihydrate safety data sheet (SDS).] Flinn Scientific. 2016. Accessed online May 2024.</ref><ref>[https://www.mccsd.net/cms/lib/NY02208580/Centricity/Shared/Material%20Safety%20Data%20Sheets%20_MSDS_/MSDS%20Sheets_Calcium_Chloride_Dihydrate_147_00.pdf Calcium chloride, dihydrate material safety data sheet.] Scholar Chemistry. 2009. Accessed online May 2024.</ref> | * Heating the salt to decomposition can release toxic chlorine fumes.<ref>[https://www.flinnsci.com/sds_196.1-calcium-chloride-dihydrate/sds_196.1/ Calcium chloride dihydrate safety data sheet (SDS).] Flinn Scientific. 2016. Accessed online May 2024.</ref><ref>[https://www.mccsd.net/cms/lib/NY02208580/Centricity/Shared/Material%20Safety%20Data%20Sheets%20_MSDS_/MSDS%20Sheets_Calcium_Chloride_Dihydrate_147_00.pdf Calcium chloride, dihydrate material safety data sheet.] Scholar Chemistry. 2009. Accessed online May 2024.</ref> | ||
Therefore, baking calcium chloride is not recommended by {{SITENAME}}. | Therefore, baking calcium chloride is not recommended by {{SITENAME}}. | ||
== Usage == | == Usage == | ||
To calculate how much calcium sulfate salt should be added, try our calculator for [[water mineral adjustment]]. | |||
'''Using a solution:''' Simply weigh the necessary amount of solution with a [[scale]] and add it to the brewing water. | '''Using a solution:''' Simply weigh the necessary amount of solution with a [[scale]] and add it to the brewing water. | ||