Not enough calcium cloride for recipe- suggestions?

[Grossy]

I just got back from the LHBS with my ingredients for tomorrows brew.

And now I realize that only have half the calcium chloride that I need.

I am brewing a IPA, 10 gallon batch using RO water. I only have 2 tsp of calcium chloride, the water chemistry primer says that I need 4 tsp.

I have very hard water here in Tucson.

Any suggestions or should I drive 2 hours back to the LHBS?

 

[DeafSmith]

Look in your local grocery store (canning section) for a product called "Pickle Crisp" - it is 100% CaCl2. My local Kroger's carries it - if your grocery doesn't have it, maybe try a hardware store that sells canning supplies. It's a little pricey ($6.xx for a small jar), but better than a long drive to the LHBS.

 

[daksin]

Why not just add some of your tap water to get the levels up and adjust from there, rather than starting with RO water only?

 

[Buna_Bere]

2 tsp CaCl = 10 grams x 72ppm per gram = 720ppm / 10 gal = 72ppm per gal

I get 72ppm Ca and 50ppm is considered a good level to brew with so I'd say you're fine.

 

[Denny]

Have you got gypsum? AFAIAC, that would be better anyway for an IPA anyway.

Unless I missed it, there was nothing in that primer about IPA. AJ is definitely the man for water (that's why I booked him for NHC) but he brews lagers almost exclusively.

 

[Grossy]

Have you got gypsum? AFAIAC, that would be better anyway for an IPA anyway.

Unless I missed it, there was nothing in that primer about IPA. AJ is definitely the man for water (that's why I booked him for NHC) but he brews lagers almost exclusively.

Yes I have plenty of gypsum, and this is an for an IPA.

 

[Denny]

Use the gypsum instead. You'll still get Ca and the SO4 will enhance the bitterness. I almost never use CaCl2 for hoppy beers. Seems to make them flabby.