Calcium chloride is a crystalline salt with the chemical formula CaCl2. It is solid at room temperature and highly soluble in water. It is one of the primary components in the measurement of permanent water hardness.
In brewing calcium chloride may be added to brewing water to increase calcium levels. Proper calcium levels in brewing water can:
reduce mash pH
preserve mash enzymes
increase extract yield
improve yeast growth and flocculation
accelerate oxalate removal
Chloride is believed to promote a palate fullness, sweetness, or mellowness within the flavour profile of beer.
Before adding salts to your brewing water you should obtain a water analysis report to enable you to calculate the amount of salts in your brewing water after making any additions. Refer to the Brewing Resources page for some links to water chemistry calculators.
Click hereto read the Bru'n Water Water Knowledge page, which contains everything you need to know about brewing water.