Calcium Chloride

Brewing: CaCl is hydrated calcium chloride used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism. As far as impact on flavor, more chloride concentration relative to sulfate in brewing water will result in malty flavors to be more readily perceivable. 

Cheese making: Improves curd size and texture when using store bought milk. One teaspoon will treat 2 gallons of milk. 30% solution. To compensate for the processing of store bought milk, add calcium chloride prior to adding rennet to the cheese mixture. The addition of calcium chloride will help restore the altered milk protein and aid in the development of a quality curd.

To read more on the subject, please go visit and donate to Martin Brungard and use his wonderful spreadsheet, Bru'n Water. He helped write the book on brewing water chemistry. Bru'n Water Knowledge Page