Calcium Hydroxide, also known as slaked lime or pickling lime, is used to make dark beers with a CO32 concentration of at least 150 ppm. It's used to boost the mash pH and increase the brewing water's residual alkalinity. Additions may be added to the brewing water or to the mash directly.

Performing a carbonate reduction involves adding slaked lime or “pickling lime” to the water.  We would highly recommend using BrewFather for your water calculations as Calcium Hydroxide is a mainstay in the water profile analysis section.

The problem with this approach is that you must carefully measure the amount of lime to add, and you must add it gradually while carefully controlling the pH to avoid producing extremely alkaline water from excess hydroxide.

If you're into brewing or distilling this will make your life easier, This 500ml formula is also great at adjusting the pH of Sparge water and your Mash's pH. If you prefer a more traditional pH adjustment, we would suggest ingredients like Acidulated Malt or our Lactic Acid.
Phosphoric acid (AKA orthophosphoric acid or H3PO4) is a mineral inorganic acid that can be used as a non-foaming/non-rinse sanitiser when diluted to water to a concentration of 1mL/2L.
Phosphoric acid is also an excellent chemical to use when passivating stainless steel.
Phosphoric acid can also be completely motabilised by yeast and will also act as a yeast nutrient if it ends up in your fermenter.

Lowers Mash pH

Calcium Chloride (CaCl2·2H2O) 1kg
Adjusts brewing water, accentuates maltness and lowers mash pH.

Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca2+ and 50 – 150 ppm Cl- . It is also used to lower the mash pH. Additons can be put in the brewing water or directly into the mash.

Recommended sulphate-to-chloride ratios:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty

Calcium (Ca)
Calcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.

Chloride (Cl)
Chloride, like sodium, also enhances the mouthfeel and complexity of the beer in low concentrations. Chlorine is often used in city water supplies to sanitize, and can also reach high concentrations from use of bleach as a brewing sanitizer. Heavily chlorinated water will result in mediciny or chlorine-like flavors that are undesirable in finished beer. Normal brewing levels should be below 150 mg/l and never exceed 200 mg/l. If you have heavily chlorinated city water you can reduce it using a carbon filter or by pre-boiling the water for 20-30 minutes before use.

Adjusting your Water
Different styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.

You can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).

Unfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.

The Sulfate to Chloride Ratio
Chloride ions tend to enhance the malty aspects of beer, as well as enhance the perception of mouthfeel. Chloride concentrations in excess of 200 ppm in particular tend to give a full malty taste. Sulfate ions, in contrast, tend to accentuate hop flavors and bitternes, often leading to the perception of a drier and cleaner finish. Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs.

The Sulfate to Chloride ratio can be stated simply as the ratio of sulfate (SO4) ions (in ppm or mg/l) to the concentration of Chloride (Cl) ions. You simply divide sulfate by the chloride ion concentration. A ratio of around 1:1 (or 1.0) is considered balanced in that the water will neither enhance the malt or hop flavor. Ratios below 1 tend to lend more malt character and those above 1 tend to enhance the hop character of a beer. Note that some references have it listed as “Chloride to Sulfate ratio” which is basically the same measure but inverted.

Smith, B. (2006). Brewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith™.

Calcium Sulphate (Gypsum) is an important mineral for its effect on mash and wort pH. Used to harden water when brewing ales and bitters. Use as required depending on water hardness. Gypsum (Calcium Sulphate) adds permanent hardness (calcium ions) to brewing water; 1 gram per US gallon adds 62 ppm calcium, 147 ppm sulfate. Calcium Sulphate (Gypsum) is used to "harden" the process water or as a direct additive to the malt mash or kettle wort. The benefit comes from the Calcium ion. More on Calcium Sulphate or Gypsum: Calcium Sulphate is a critical component in the measurement of permanent water hardness (also known as non-carbonate hardness).

This part of water hardness is defined by the sum of all calcium and magnesium ions that are associated with anions such as chloride or sulfate. It is referred to as permanent hardness because of the fact that it will not precipitate under the influence of heat. Therefore, calcium sulfate is also one of the primary salts used for the improvement of calcium levels in beer. Proper calcium levels in beer can provide the following influences that are generally considered to be positive: they lower the pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce colour.

Morgan’s Enzyme is perfect for crafting your very own low carb or dry beer, Stir into your brew with yeast. Sufficient for upto 23ltrs.

Dry Enzyme: 3g sachet to add with yeast. This enzyme helps the yeast to break down and consume more of the remaining sugars in your brew, creating a lower final S.G. because it assists the conversion to alcohol, it can contribute to a beer with a drier finish and lighter body.

Lowers Mash pH

Calcium Chloride (CaCl2·2H2O) 1kg
Adjusts brewing water, accentuates maltness and lowers mash pH.

Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca2+ and 50 – 150 ppm Cl- . It is also used to lower the mash pH. Additons can be put in the brewing water or directly into the mash.

Recommended sulphate-to-chloride ratios:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty

Calcium (Ca)
Calcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.

Chloride (Cl)
Chloride, like sodium, also enhances the mouthfeel and complexity of the beer in low concentrations. Chlorine is often used in city water supplies to sanitize, and can also reach high concentrations from use of bleach as a brewing sanitizer. Heavily chlorinated water will result in mediciny or chlorine-like flavors that are undesirable in finished beer. Normal brewing levels should be below 150 mg/l and never exceed 200 mg/l. If you have heavily chlorinated city water you can reduce it using a carbon filter or by pre-boiling the water for 20-30 minutes before use.

Adjusting your Water
Different styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.

You can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).

Unfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.

The Sulfate to Chloride Ratio
Chloride ions tend to enhance the malty aspects of beer, as well as enhance the perception of mouthfeel. Chloride concentrations in excess of 200 ppm in particular tend to give a full malty taste. Sulfate ions, in contrast, tend to accentuate hop flavors and bitternes, often leading to the perception of a drier and cleaner finish. Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs.

Hard or Soft? | Home Brewing Beer Blog by BeerSmith™.

Improves beer clarity by binding and flocculating haze causing particles.

Gelatine is a straightforward and reliable option for speeding up the clarification process of beer. It works by binding to haze-causing particles, making them easy to remove, so you get a clear, clean-looking brew. Gelatine is more effective when used in combination with cold crashing.

Instructions:

Dissolve sachet contents into half a cup of luke warm water (not hot water). Stir until completely dissolved. Add this solution to your beer after fermentation. Allow to settle for approx. 24 hours before racking and bottling/kegging.