Calcium Chloride, also known as “Chalk”, is used for increasing residual alkalinity in brewing water and raises a mash’s pH. Additionally, the chalk helps preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce colour.
Calcium Chloride is most suitable for brewing dark beers. It promotes a palate fullness, sweetness, or mellowness within the flavour profile of the beer.
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