| Display title | Calcium |
| Default sort key | Calcium |
| Page length (in bytes) | 14,010 |
| Namespace ID | 0 |
| Page ID | 52 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Adam (talk | contribs) |
| Date of page creation | 03:31, 14 March 2020 |
| Latest editor | Adam (talk | contribs) |
| Date of latest edit | 10:44, 10 May 2024 |
| Total number of edits | 104 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 69 |
| Recent number of distinct authors | 1 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Calcium in brewing: sources, effects, and recommended level |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Calcium is one of the most important components of brewing water due to its beneficial effects on mashing enzymes, pH control, and clarification. Depending on the source water minerals, brewers may need to add calcium chloride or calcium sulfate to achieve the desired level of 50 to 150 mg/L. |
Article image: (image)
This attribute controls the content of the og:image element. This image is mostly displayed as a thumbnail on social media. |  |
Image alternative text: (image_alt) | Calcium periodic table emblem |
