Anhydrous Calcium Chloride (CACI2)


Anhydrous calcium chloride is used to correct mineral deficiencies in brewing water. It is used in de-mineralized or soft to medium-hard water to increase permanent hardness. Calcium Chloride is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism. Use up to 1 teaspoon per 5 gallons before boiling.

In cheese making, Anhydrous Calcium Chloride helps maintain abalance between calcium and caseine, which makes the curds firmer.