Let's be honest: Water isn't just water - especially when you're brewing beer. Calcium Carbonate (also known as lime or E170) is your friend when you need to raise the pH and add calcium to your brewing water.<\/p>\n
This is especially useful if you use very soft water or if you brew dark beers, where a little extra calcium can do wonders for both flavour and yeast health.<\/p>\n
How is it used?<\/strong> Benefits of Calcium Carbonate in brewing:<\/strong><\/p>\n Raises pH if your water is too acidic<\/p>\n<\/li>\n Increases calcium content - good for yeast health<\/p>\n<\/li>\n Improves flavour balance in dark beers<\/p>\n<\/li>\n And hey - it's not dangerous, it's actually approved as a food additive (E170)<\/p>\n<\/li>\n<\/ul>\n So the next time your brew water acts like a sulky teenager - give it some calcium love<\/p>","protected":false},"excerpt":{"rendered":" (E170) - the discreet hero in the brewer's armoury! Used to raise the pH and improve the water profile of your beer.<\/p>\n
Add small amounts (e.g. 1-2 grams per 25 litres of water) during mashing and measure the pH - the target is typically around 5.2-5.4 for optimal enzyme activity.<\/p>\n\n
Calcium Carbonate<\/h1>\n