Last days to enter the BrewHardware Giveaway!

Home Brew Forums > Home Brewing Beer > Brew Science > Calcium without Chloride/Sulfate/Carbonate
LinkBack Thread Tools
Old 03-07-2013, 08:32 PM   #1
Feedback Score: 0 reviews
Join Date: May 2010
Location: Wixom, Michigan
Posts: 607
Liked 18 Times on 17 Posts
Likes Given: 2

Default Calcium without Chloride/Sulfate/Carbonate

I came across a thread on another forum where Martin commented on a water profile for Vienna lager. The "authentic" water was below 50 ppm in calcium, and a brewer who increased the calcium with additions of either CaCL2 or CaSO4 would end up with elevated levels of chloride or sulfate compared to the Vienna water.

What would be a food grade alternative that would raise only the calcium?

Vir sapit qui pauca loquitur
jmf143 is offline
Reply With Quote Quick reply to this message
Old 03-07-2013, 08:49 PM   #2
Feedback Score: 0 reviews
Kaiser's Avatar
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 116 Times on 72 Posts
Likes Given: 4


you can't raise Ca without also raising another ion.

But you can add Ca w/o adding Cl, SO4 or HCO3. One option is Calcum lactate, which is chalk or pickling lime dissolved in lactic acid.

Kaiser is offline
Reply With Quote Quick reply to this message
Old 03-07-2013, 08:49 PM   #3
Feedback Score: 0 reviews
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 6,530
Liked 688 Times on 572 Posts
Likes Given: 19


You can't raise only the calcium - the double positive charge on each calcium ion has to be balanced by two negative charges from some anion or anions. Thus you need calcium salt of something other than sulfuric or hydrochloric acid. Phosphate and lactate come to mind as the only practical ones. You are limited in how much phosphate you can add by the very low solubility of apatite (the phosphate of calcium) and by the flavor of other acid anions such as lactate or citrate.

As you can't buy calcium mono or dibasic phosphate or calcium lactate from your LHBS (but you can from Sigma or, in the case of the lactate from a health food store) it is probably easiest to add lime (Ca(OH)2) in amount sufficient to contribute the desired level of calcium and then add phosphoric, lactic, citric.... acid in the amount required to restore the pH to the desired level (presumably mash pH).

ajdelange is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Calcium Sulfate vs. Calcium Chloride Grinder12000 Recipes/Ingredients 4 10-26-2012 05:35 AM
Use of Calcium Chloride and Calcium Sulfate rico567 Brew Science 2 07-19-2012 02:03 PM
Chloride to Sulfate Ratio for Hefe VikeMan Brew Science 4 07-05-2011 10:34 PM
Help me to understand chloride - sulfate ratio hexmonkey Brew Science 78 01-27-2011 12:26 AM
Adjust chloride to sulfate post fermentation CrookedChris Brew Science 2 08-06-2010 06:20 PM

Newest Threads