Calcium Chloride Dihydrate

Food Grade Calcium Chloride for Brewing Water, Cheesemaking & Moisture Absorption

Calcium Chloride Dihydrate (CaCl₂·2H₂O) is a versatile food grade mineral salt used for brewing water adjustment, cheesemaking and moisture absorption.

For home brewers, Calcium Chloride is one of the most useful brewing salts for adjusting water chemistry. It increases both calcium and chloride, with chloride helping promote a fuller, rounder perception of malt character and mouthfeel.

It is particularly useful when building brewing water from RO or low-mineral water, or when adjusting an existing water profile to suit a particular beer style.

Available in 250g and 1kg packs.

Calcium Chloride for Brewing Water

Calcium Chloride is commonly used by all-grain brewers to increase the calcium and chloride content of brewing water.

Chloride is generally associated with a rounder, fuller and more malt-forward flavour perception, while calcium performs several useful roles throughout the brewing process.

Calcium Chloride can be particularly useful when brewing:

• Hazy IPA & NEIPA

• English Ales

• Stouts & Porters

• Malty Lagers

• Munich-style beers

• Belgian Ales

• Full-bodied Pale Ales

• Other beers where increased chloride is desirable

It can also be combined with Calcium Sulphate (Gypsum) to achieve the desired balance between chloride and sulphate.

Chloride vs Sulphate in Brewing

The balance between chloride and sulphate can have a noticeable effect on the way a beer's flavour and mouthfeel are perceived.

Higher chloride generally promotes a rounder, fuller and softer perception of malt and body.

Higher sulphate generally promotes a drier, sharper perception of hop bitterness.

Rather than following a fixed ratio for every beer, brewers should select calcium, chloride and sulphate targets appropriate to the beer style and their starting water.

Brewing software such as Brewfather can be used to calculate suitable additions based on your source water and target profile.

How to Use Calcium Chloride in Brewing

Calcium Chloride can be added to your brewing liquor or directly to the mash as part of your water treatment.

The correct amount depends on:

• Your starting water profile

• Batch and water volume

• Existing calcium and chloride levels

• Desired beer style

• Target water profile

• Other brewing salts being used

For accurate water adjustment, start with a water analysis and use brewing-water software to calculate your additions.

Avoid simply adding a fixed amount to every recipe, as different water sources and beer styles require different mineral profiles.

Calcium Chloride & Mash pH

Adding calcium salts such as Calcium Chloride can contribute to a reduction in mash pH.

However, Calcium Chloride should primarily be selected to achieve the desired calcium and chloride profile rather than being treated as a substitute for precise acid adjustment.

Always measure mash pH when accurate control is required.

Calcium Chloride for RO Brewing Water

Calcium Chloride is particularly useful for brewers starting with reverse osmosis (RO) or very soft water.

RO water contains very low mineral levels, giving the brewer a relatively blank starting point from which calcium, chloride, sulphate and other brewing-water ions can be built according to the beer being brewed.

Calcium Chloride and Gypsum are two of the most commonly used salts when building a brewing-water profile from RO water.

Calcium Chloride for Cheesemaking

Food Grade Calcium Chloride is also commonly used in cheesemaking.

Pasteurisation and homogenisation can affect the calcium balance of milk and its ability to form a firm curd.

Adding Calcium Chloride can help restore calcium and assist with the formation of a stronger curd before rennet is added.

Making a Liquid Calcium Chloride Solution

To prepare a liquid solution using this product:

Mix 30.6g Calcium Chloride with 25ml distilled water.

Store unused prepared solution refrigerated for up to one week.

Cheesemaking Dosage

Add approximately 0.5ml of the prepared Calcium Chloride solution per litre of milk, or follow the requirements of your specific cheese recipe.

Add after the milk has been warmed and before adding starter culture or rennet.

Calcium Chloride as a Moisture Absorber Refill

Calcium Chloride is highly hygroscopic, meaning it readily attracts and absorbs moisture from the surrounding air.

This makes Calcium Chloride flakes useful for refilling suitable:

• Moisture absorbers

• Cupboard moisture traps

• Wardrobe moisture absorbers

• Dehumidifier containers

• Damp absorber containers

It can provide an economical alternative to purchasing complete disposable moisture-absorber units.

Always ensure the product is used in a suitable container designed to collect the resulting liquid.

Product Specifications

Frequently Asked Questions

What does Calcium Chloride do in brewing?

Calcium Chloride increases the calcium and chloride content of brewing water.

It is commonly used when brewers want to increase chloride and create a rounder, fuller perception of malt character and mouthfeel.

Is Calcium Chloride good for Hazy IPA?

Calcium Chloride is commonly used when building water profiles for Hazy IPA and NEIPA because these styles often favour elevated chloride levels to support a softer, fuller mouthfeel.

The actual amount required depends on your starting water and target profile.

Is Calcium Chloride the same as Gypsum?

No.

Calcium Chloride adds calcium and chloride.

Gypsum (Calcium Sulphate) adds calcium and sulphate.

Brewers frequently use both to build the desired water profile.

How much Calcium Chloride should I add to beer?

There is no single correct dosage.

The required amount depends on your source water, water volume, beer style and target mineral profile. Use a brewing-water calculator or software such as Brewfather to calculate the appropriate addition.

Can I add Calcium Chloride directly to the mash?

Yes. Calcium Chloride can be added to brewing water or directly to the mash as part of your calculated water treatment.

Can I use Calcium Chloride with RO water?

Yes. Calcium Chloride is particularly useful when building a brewing-water profile from RO or other low-mineral water.

Is this Calcium Chloride food grade?

Yes. This product is FCC Food Grade Calcium Chloride Dihydrate.

Can Calcium Chloride be used for cheesemaking?

Yes. Calcium Chloride is commonly used in cheesemaking to help improve curd formation, particularly when using pasteurised or homogenised milk.

Can I use this as a moisture absorber refill?

Yes. Calcium Chloride readily absorbs moisture and can be used to refill suitable moisture absorber and damp-trap containers.

Why Buy Calcium Chloride from Border Brewing?

Border Brewing Supplies stocks Calcium Chloride, Gypsum, brewing acids and other water-treatment products for home brewers throughout Australia.

Available in 250g and economical 1kg packs, our Food Grade Calcium Chloride is suitable for brewing-water adjustment as well as cheesemaking and moisture-absorber applications.

Located in Tweed Heads South, we're conveniently located for customers across Tweed Heads, the Gold Coast and Northern NSW, with local Click & Collect and Australia-wide shipping available.

Why Choose Border Brewing?

• FCC Food Grade Calcium Chloride

• 250g & 1kg sizes

• Brewing water treatment specialists

• Extensive range of brewing salts and acids

• Suitable for cheesemaking

• Competitive online pricing

• Australia-wide shipping

• Click & Collect from Tweed Heads South

• Convenient for Gold Coast & Northern NSW customers

• Family-owned Australian business