Calcium Chloride is used by brewers to lower the pH, and add water hardness to the beer. It is ideal for RO and soft-medium waters. It will also lower the pH level of your wort.
Use: Use up to 1 teaspoon per 5 gallons before the boil. Calcium salts are more soluble in cold water. Start by mixing a small soltuion in cold water. Stirring will help dissolve the salt more completely. Warning a considerable heat of solution is developed when dissolved in water. You can then add the diluted solution of calcium chloride into water being heated for mashing or for sparging. The final concentration of salts should be in the range of 100 to 1000 ppm (mg/L)
Storage: Store in closed containers under dry conditions.The product should be stored in a cool, dry place, ideally open plastic bags should be sealed in containers.