When added to mash water or wort, Calcium Chloride accentuates sweetness and maltiness in the overall flavor profile of a finished beer.
Beyond flavor contributions, CaCl enhances clarity and stability. Calcium lowers pH while chloride augments fullness and malt flavor. The compound is viewed as more appropriate for adjusting mash water pH during the production of lagers and beers with a pronounced emphasis on malt aroma and flavor.
Beer is 90% water and H2 O is perhaps the most overlooked ingredient in brewing. Mineral salts supply brewers with the capability of enhancing brewing water and, ultimately, improving mash pH and overall beer quality.
To explore the possible positive contributions mineral salts can provide to brewing water, Brew and Grow recommends reading the newly published book by John Palmer and Colin Kaminski simply titled Water.
Beyond purchasing the book, contacting your local Department of Water for a water report will assist in understanding the mineral content supplied to residences in your village or city. Many municipalities post detailed reports on the Internet via the municipalities official website.
Once the local water mineral profile has been established, altering mash pH and/or creating brewing water similar to the source found in famed brewing centers such as Dublin or London or Antwerp or… become more practicable.