cooper
Well-Known Member
Just wondering what would be everyone's recommendation on how much Calcium Chloride and Calcium Sulfate to add to distilled water for general brewing.
I've done a little bit of research and most of the guidance I've seen (thank you Yooper, and ajdelange) recommends 1 tsp of Calcium Chloride to 5 gallons of water and around 2% of the grain bill to acid malt.
Light beers are going to need a little less CaCL2 (half tsp) and possibly a little more acid malt ~3%
Darker beers are going to skip the acid malt (especially if they have a good amount of crystal malt in the recipe because this will add to the acidity of the mash).
Hop heavy beers are going to need 1 tsp of CaCL2 as well as 1 tsp of CaSO4 (Gypsum)
So my question is it advisable to use all distilled water?
I've done a little bit of research and most of the guidance I've seen (thank you Yooper, and ajdelange) recommends 1 tsp of Calcium Chloride to 5 gallons of water and around 2% of the grain bill to acid malt.
Light beers are going to need a little less CaCL2 (half tsp) and possibly a little more acid malt ~3%
Darker beers are going to skip the acid malt (especially if they have a good amount of crystal malt in the recipe because this will add to the acidity of the mash).
Hop heavy beers are going to need 1 tsp of CaCL2 as well as 1 tsp of CaSO4 (Gypsum)
So my question is it advisable to use all distilled water?