Description

100g Calcium Chloride Flakes

Calcium chloride flakes are a highly effective brewing salt used to adjust water chemistry and improve beer flavour, body, and balance. They are widely used by homebrewers and professional brewers to enhance malt character and improve overall beer quality.

What Calcium Chloride Does

Calcium chloride increases calcium and chloride levels in brewing water. This combination has a direct impact on beer flavour and mouthfeel.

It helps to:

• Enhance malt sweetness and fullness
• Improve body and mouthfeel
• Reduce harsh bitterness
• Support yeast health and fermentation performance

Effect on Beer Flavour

Chloride ions promote a smoother, rounder flavour profile. They shift perception away from sharp bitterness and towards malt richness.

Calcium chloride is especially useful when you want:

• A softer, fuller palate
• Enhanced malt complexity
• Balanced hop character without harsh edges

Ideal Beer Styles

Calcium chloride flakes work best in malt-forward beer styles:

• Stouts
• Porters
• Brown ales
• Amber ales
• Hazy IPAs and juicy pale ales

It is often used to balance or soften highly sulphate-dominant water profiles.

How to Use Calcium Chloride Flakes

Calcium chloride is easy to dissolve and use in brewing water. Add it directly to your brewing liquor before mashing or boiling.

Typical use:

• Dissolve fully in water before brewing
• Adjust dosage based on recipe and water profile
• Use alongside other brewing salts for full water control

Key Benefits

• Improves beer body and mouthfeel
• Enhances malt sweetness and fullness
• Reduces harsh bitterness perception
• Supports healthy fermentation with added calcium
• Easy-to-use flake format for accurate dosing

Why Use Calcium Chloride

Water chemistry has a major impact on finished beer quality. Calcium chloride gives brewers a simple way to improve balance and drinkability.

It is an essential ingredient for building smooth, full-flavoured beers with professional consistency.

Key Points

• Reduces the pH during mashing and wort boiling which improves enzyme activity
• Promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool
• Improves health and vigour of the yeast
• Improves extract yield and fermentability
• Reduces risk of infection
• Improves beer fining performance
• Reduces extraction of undesirable silicates, tannins and polyphenols
• Reduces beer stone and can prevent gushing in beer
• Promotes head retention on beer
• Adds chloride which ensures corrects correct balance of salts for beer flavour and sweetness