Calcium Carbonate - Chalk
Manipulate your water profile to alter the perceived flavours of your beer and more with our brewing salts.
Chemical Formula: (CaCO3)
The addition of Calcium Carbonate to the mash will increase mash pH and add Ca2+ ions and (CO3)2- ions to the water.
Calcium ions in solution contribute to permanent water hardness, assist in the growth of yeast during the lag phase and help to precipitate proteins during the hot break.
Carbonate and bicarbonate ions in solution will help raise the total alkalinity and heavily affects mash pH as it resists changes in pH by creating a buffer system between carbonate and bicarbonate. Darker beers will tend to have a lower mash pH by dark roasted grains being more acidic and may require some calcium carbonate to resist the change in pH and keep your mash pH in check.
Benefits to changing water profile:
- Increase mash efficiency
- Manipulate protein solubility
- Change perceived flavour and bitterness in your final product
- Ensure healthy fermentation
- Supply yeast with essential minerals for a fast and clean fermentation
- Change mash pH