Calcium
Term from the Brauwerkstatt brewing glossary, category “Brewing water and pH”.
Explanation
The most important mineral in brewing water. In the mash it lowers pH, helps the enzymes and the yeast and makes the beer clearer. Usually 50–150 mg/l is ideal. Gypsum and calcium chloride add calcium.
Work it out yourself
Brewing water calculator – Adjust your tap water to the beer style: the calculator tells you how much calcium chloride, gypsum and lactic acid you need.
Test your knowledge
What does brewing gypsum (calcium sulphate) do in beer?
- It accentuates hop bitterness and makes the beer drier
- It adds a smoky taste
- It makes the beer sweeter
Show answer
Correct: It accentuates hop bitterness and makes the beer drier. Sulphate emphasises bitterness, chloride rather the maltiness. That is why gypsum suits pale ale and IPA.
What does calcium chloride emphasise in beer?
- Acidity
- Bitterness
- Maltiness and body
Show answer
Correct: Maltiness and body. A high chloride level makes the beer rounder and softer, ideal for hazy IPA or stout, for example.
What is °dH a unit of?
- Beer colour
- Original gravity
- Water hardness
Show answer
Correct: Water hardness. °dH means “degrees of German hardness”. 18 mg/l equals about 17.8 mg/l calcium carbonate.
Frequently asked questions
Do gypsum and calcium chloride raise alkalinity?
No. The salts add calcium, sulphate and chloride, but no bicarbonate. Alkalinity stays the same; general hardness rises. In the mash, the calcium does lower residual alkalinity.
Why does nothing change when I change the calcium target?
With two salts you can only set two values. The amounts follow your chloride and sulphate targets; calcium follows from them. The calcium target is just a check value.