Calcium Chloride Lye

CALCIUM CHLORIDE LYE - Brain Solution

We are having Calcium chloride 35% solution as well as 40% solution with best international accepting quality which we are manufacturing.
 
CALCIUM CHLORIDE SOLUTION 35% is a slightly opalescent solution used to increase mineral content of brewing liquor to produce the desired beer characteristics.

Benefits

Reduces the pH during mashing and wort boiling which improves enzyme activity

Promotes the precipitation of unwanted proteins in the kettle hop back whirlpool

Improves health and vigour of the yeast

Improves extract yield and fermentability

Reduces risk of infection

Reduces extraction of undesirable silicates, tannins and polyphenols

Reduces beer stone and can prevent gushing in beer

Improves beer fining performance

Promotes head retention on beer

Adds chloride which ensures corrects correct balance of salts for beer flavour and sweetness


TABLE 1. TYPICAL LEVELS OF IONS IN BREWING LIQUOR USED TO PRODUCE DIFFERENT TYPES OF BEER (ALL FIGURES ARE IN MILLIGRAMS PER LITRE COMMONLY KNOWN AS PPM)

The objective of liquor treatment is to convert your water supply into acceptable brewing liquor.

Treating your brewing liquor is vitally important. When applied correctly all the steps throughout the brewing process will be at the opti - mum pH. If it is applied incorrectly you will get poor extract and beer that is difficult to clarify.

CALCIUM CHLORIDE SOLUTION 35% contains essential calcium ions for pH control and adjusts sulphate and chloride ions to the desired levels in the correct ratios, ideal for most beer styles.

pH

The pH of the liquor will have little effect on the pH of the wort and beer. Alkalinity and calcium are more important in pH control. Once you have established correct levels of these ions it is advisable to follow the guidelines of typical pH measurements in the brewing process shown below. Hand - held pH meters can be purchased from Pentagon Chemicals