The function of adding CaSO₄ or CaCl₂ to the mash
There have obvious function for improving brewing water quality; avoiding mash PH rise due to the hardness of carbonate by adding CaSO₄ or CaCl₂ to the mash. It with lower cost and no harmful effect to beer quality with reasonable using, which is normally used to improve water quality during beer production.
The function of adding CaSO₄ or CaCl mainly have some aspects as follows: Take CaSO₄ as example
1)Eliminate HCO3⁻、CO3₂⁻ alkalinity
2)Eliminate K₂HPO₄ alkalinity CaSO₄ can turn K₂HPO₄ to KH₂PO₄, at the same time Ca₃(PO4)₂ will sediment which reduce part solubility KPO₄.
3)Adjust the Ca₂⁺ concentration of water. When Ca₂⁺ concentration lower 30mg/L of brewing water, it is OK to add CaSO₄ to adjust.
4)Promote enzyme action. It not only improve water quality by adding CaSO₄ or CaCl₂, but also promote multi enzyme action during mashing process, for example Ca₂⁺ and Cl⁻ can rise α⁻ amylase activity. Besides it also is important method to adjust the ratio of ion and improve beer taste.
The adding amount of CaSO₄ or CaCl₂ can be calculated by follows terms: Non carbonate hardness increase 0.18mmol/L each, the CaSO₄ need to be added 24g or CaCl₂ 20g every 1000L water.
Edited by Derrick
Sales Manager in Tiantai Company
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