Calcium chloride is typically added during the brewing process, primarily to the grist or split between the mash and sparge liquor, to influence water chemistry and ultimately the characteristics of the finished beer.
Primary Methods for Adding Calcium Chloride Flake
According to brewing practices, calcium chloride flake is incorporated into the brewing process using specific methods to ensure proper dissolution and impact on the wort.
- Addition to the Grist: The most common and recommended method is to add Calcium Chloride Flake directly to the grist (milled grains) before the mashing process begins. This ensures that the salt is evenly distributed among the grains and dissolves effectively once the strike water is added, influencing the mash pH and enzymatic activity from the outset.
- Splitting Across Mash and Sparge Liquor: For brewers looking for more nuanced control or dealing with larger dosages, the addition of calcium chloride can be split across the mash and sparge liquor. This allows for adjustment of water chemistry during different phases of the hot side of brewing.
Recommended Dosage Strategy
For optimal results, especially when dealing with higher concentrations of calcium chloride, a specific strategy for splitting the dosage is advised:
- Dosages in Excess of 75g/hl: If your total calcium chloride dosage exceeds 75 grams per hectoliter (g/hl), it is recommended to divide the addition. To achieve best results, we recommend any salts dosage in excess of 75g/hl be added 2/3 with the grist and 1/3 with the sparge.
Here's a breakdown of this recommendation:
| Total Calcium Chloride Dosage | Location of Addition | Proportion |
|---|---|---|
| > 75 g/hl | With the grist | 2/3 |
| > 75 g/hl | With the sparge | 1/3 |
Why Add Calcium Chloride to Beer?
While the primary question focuses on how to add it, understanding why it's added provides valuable context. Calcium chloride is a crucial brewing salt used to:
- Adjust Water Chemistry: It contributes calcium (Ca²⁺) and chloride (Cl⁻) ions to the brewing water.
- Enhance Flavor and Mouthfeel: Chloride ions can enhance malt sweetness and improve overall mouthfeel, making the beer feel fuller.
- Aid Mash pH: Calcium ions contribute to lowering mash pH, which is critical for enzyme activity and efficient sugar conversion.
- Improve Yeast Health and Flocculation: Calcium is essential for yeast metabolism and helps yeast settle out of suspension after fermentation (flocculation).
Best Practices for Calcium Chloride Addition
To ensure effective and safe addition of calcium chloride:
- Accurate Measurement: Always measure the precise amount of calcium chloride required based on your water profile and target beer style.
- Dissolution: If adding to liquid (mash or sparge water), ensure the salt is fully dissolved before incorporating it.
- Consider Water Profile: Before adding any salts, conduct a water analysis to understand your starting water chemistry. This prevents over-dosing and ensures you achieve your desired mineral balance.
