Calcium Chloride (Pickle Crisp) - 100g

Calcium Chloride (CaCl₂·2H₂O) – Food Grade – 100g

Top Brew's Calcium Chloride is a premium food-grade additive used in both brewing and cheese making. In brewing, it helps lower mash pH, enhance malt character, and improve beer body and sweetness, while in cheesemaking, it restores calcium levels in pasteurised milk to ensure firm curd formation and higher yields.

This versatile compound adds calcium (Ca²⁺) and chloride (Cl⁻) ions — calcium supports yeast health, clarity, and enzyme function, while chloride enhances maltiness and roundness of flavour.

Key Features:

• 100g pack of food-grade Calcium Chloride (CaCl₂·2H₂O)

• Used in brewing, cheesemaking, and food processing

• Lowers mash pH and improves beer balance and body

• Enhances malt sweetness, mouthfeel, and fullness

• Restores calcium for strong curd setting in cheese making

• Ideal for lagers, ambers, stouts, and malt-forward ales

• Typical range: 50–150 ppm calcium / 50–150 ppm chloride

Recommended Sulfate-to-Chloride Ratios:

• 4:1 – Hoppy beers

• 1:1 – Balanced beers

• 0.5:1 – Malty beers

Usage:

• Brewing: Add directly to mash or brewing water using a calculator such as BeerSmith or BrewFather.

• Cheese Making: Dissolve in cool, non-chlorinated water and add before rennet for improved curd structure.

Note:
Maintain calcium levels between 50–150 mg/L and keep chloride below 150 mg/L for best results.