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Calcium chloride

Calcium chloride is used to regulate the ionic composition of brewing water.
Technical sheet
Safety data sheet
Identified with the code E509, calcium chloride plays several key roles in the production of high-quality beer. Chloride contributes to a fuller, smoother flavour profile, while calcium promotes protein flocculation and improves final product stability. Calcium chloride can be added directly to water to adjust its ionic composition and correct calcium levels. A proper mineral balance is essential during brewing, as it supports protein and yeast precipitation and enhances flocculation. When used at appropriate levels, it improves beer stability and clarity; in excess, however, it may interact with malt-derived phenols, leading to undesirable medicinal off-flavours. It is recommended to keep chloride concentration below 200 ppm.

Pure calcium chloride

It is recommended to perform preliminary laboratory trials to evaluate the desired organoleptic impact.
Warning: do not exceed a maximum dosage of 200 ppm to avoid the formation of off-flavours.

Add calcium chloride to the mashing water before adding the grains.

25 kg bag.
Store in a cool, dry place, away from heat sources.

Identified with the code E509, calcium chloride plays several key roles in the production of high-quality beer. Chloride contributes to a fuller, smoother flavour profile, while calcium promotes protein flocculation and improves final product stability. Calcium chloride can be added directly to water to adjust its ionic composition and correct calcium levels. A proper mineral balance is essential during brewing, as it supports protein and yeast precipitation and enhances flocculation. When used at appropriate levels, it improves beer stability and clarity; in excess, however, it may interact with malt-derived phenols, leading to undesirable medicinal off-flavours. It is recommended to keep chloride concentration below 200 ppm.

Pure calcium chloride

It is recommended to perform preliminary laboratory trials to evaluate the desired organoleptic impact.
Warning: do not exceed a maximum dosage of 200 ppm to avoid the formation of off-flavours.

Add calcium chloride to the mashing water before adding the grains.

25 kg bag.
Store in a cool, dry place, away from heat sources.

Combine the use of calcium chloride with:

Beergel 40

for optimal beer stabilisation

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Flavanto 40 Tabs

for a beer that keeps well over time

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