Keg Connection New Inline Flow Control Valve Giveaway

Home Brew Forums > Home Brewing Beer > Brew Science > Use of Calcium Chloride and Calcium Sulfate
Thread Tools
Old 07-19-2012, 11:32 AM   #1
Feedback Score: 0 reviews
Join Date: Apr 2008
Location: Central IL
Posts: 3,019
Liked 85 Times on 79 Posts
Likes Given: 21

Default Use of Calcium Chloride and Calcium Sulfate

{I guess this belongs here; mods feel free to move at your discretion}

After brewing with straight RO water since I started (about 5 years ago), I finally got experimental and decided to try some minerals. After perusing the more involved aids (spreadsheets, etc.), I just decided to brew some batches I'd made a number of times with a teaspoon each of Calcium Chloride and Gypsum (Calcium Sulfate) thrown in the mash. What I observed in the batches I've sampled is a noticeable (but not huge) improvement in that ambiguous quality "mouthfeel" and the hoppy beers seeming a bit hoppier. I am willing to concede that there may be procedural drawbacks in doing it this way, but I was determined first of all in seeing whether adding minerals in line with my KISS philosophy would have any effect.

Beers involved were a Scottish 80/-, an amber, and a rye IPA. Naturally, I had some of these beers left from my previous rounds of brewing so that I could compare. I realize that the hops comparison could be simply from the hops fading in the older beers.

My conclusion: I will continue to add these minerals when I brew, since there is an apparent effect (at least to my taste) and the cost is negligible.

“Malt does more than Milton can / To justify God’s ways to man”

-A. E. Housman (1859–1936). A Shropshire Lad , 1896.
rico567 is offline
Reply With Quote
Old 07-19-2012, 11:57 AM   #2
Feedback Score: 0 reviews
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 7,901
Liked 1084 Times on 849 Posts
Likes Given: 33


The enhanced mouthfeel is from the the chloride. The enhanced bittering from the sulfate. The amounts to be used depend on personal taste and the amounts already in the water (which for RO is very little - practically speaking 0). For a KISS approach to all this see the Primer.
ajdelange is offline
Reply With Quote
Old 07-19-2012, 01:03 PM   #3
Feedback Score: 0 reviews
mabrungard's Avatar
Join Date: Feb 2011
Location: Carmel, IN
Posts: 3,477
Liked 365 Times on 304 Posts
Likes Given: 30


The additions of gypsum and calcium chloride make sense for some of those beers, but you might consider deleting the gypsum for malty styles like the Scottish.
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
mabrungard is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Calcium Chloride from a pool store? Dan Brew Science 15 05-12-2012 08:18 PM
Calcium Chloride churchy Brew Science 8 05-11-2012 05:05 PM
How much Calcium Chloride is this? Buna_Bere Brew Science 12 12-29-2011 06:40 PM
Calcium Chloride Icebrewer Brew Science 1 04-14-2010 11:31 AM
Variability of hydration in Calcium Chloride JKoravos Brew Science 8 08-22-2009 08:23 AM

Forum Jump

Newest Threads