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Other Ingredients Used In American Pale Ale (BJCP 2008) Recipes

Name Recipes Avg. Usage Usage Range
Irish Moss 487 75% 0% - 100%
Gypsum 420 25% 0% - 100%
Whirlfloc 392 65% 0% - 100%
Calcium Chloride (dihydrate) 153 13% 0% - 83%
Lactic acid 149 75% 0% - 100%
Epsom Salt 138 7% 0% - 71%
Calcium Chloride (dihydrate) 86 14% 0% - 100%
Calcium Chloride (anhydrous) 59 18% 0% - 100%
Table Salt 51 5% 0% - 100%
Baking Soda 41 6% 0% - 33%
Wyeast - Beer Nutrient 38 49% 0% - 100%
Phosphoric acid 34 60% 0% - 100%
Yeast Nutrient 29 30% 0% - 100%
Five Star Chemicals - 5.2 pH Stabilizer 21 49% 5% - 100%
Citric acid 19 36% 0% - 100%
Chalk 16 10% 0% - 42%
Protafloc 8 94% 53% - 100%
Sweet Orange Peel 8 57% 0% - 100%
Magnesium Chloride 7 13% 0% - 45%
Acetic acid 5 83% 13% - 100%
Coriander Seed 5 25% 1% - 67%
Campden Tablets 4 50% 4% - 80%
Potassium Metabisulfite 4 1% 0% - 4%
Cinnamon stick 3 19% 9% - 27%
Ascorbic Acid 3 22% 0% - 50%
Vanilla extract 3 38% 2% - 80%
Tartaric acid 3 21% 17% - 23%
Canning Salt 3 0% 0% - 0%
Slaked Lime 3 47% 0% - 100%
Lemon Zest 3 25% 2% - 50%
Fermaid O 3 1% 0% - 2%
Ginger 3 43% 14% - 95%
Nutmeg 2 7% 0% - 14%
Gelatin 2 31% 15% - 48%
Cocao Nibs 2 60% 50% - 70%
Cinnamon 2 43% 14% - 71%
Lemon peel 2 100% 100% - 100%
Diammonium Phosphate (DAP) 2 1% 0% - 2%
Vanilla Bean 2 15% 1% - 29%
Go-Ferm 2 26% 22% - 30%
Bitter Orange Peel 2 70% 40% - 100%