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Old 12-10-2012, 05:19 PM   #1
Mar 2012
St. Louis, Missouri
Posts: 273
Liked 17 Times on 13 Posts

My last 2 batches I've added 4 g of CaCl. I put 2 in the mash water before doughing in, and 2 in the sparge water. Is this the proper procedure?

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Old 12-10-2012, 06:04 PM   #2
Aug 2010
McLean/Ogden, Virginia/Quebec
Posts: 9,661
Liked 1604 Times on 1222 Posts

That depends on what you are trying to accomplish. If just getting some chloride into the beer (a good idea) is it then it doesn't much matter when you add the salt. If pH reduction in the mash is a goal then obviously it should all go into the strike liquor. If kettle pH reduction is the goal then a portion could go into the sparge water or the kettle itself.

Adding CaCl2 to sparge water will not reduce its alkalinity or pH if that's what you are thinking of.

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