Calcium chloride is used to correct mineral deficiencies in water used for brewing. It is used in demineralized or soft to medium hard water to increase permanent hardness. Used as directed, Calcium Chloride is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism.
DIRECTIONS: Use 1 teaspoon per 23 litres or as required