|
Gypsum
|
61 |
34% |
0% - 100% |
|
Whirlfloc
|
52 |
64% |
0% - 100% |
|
Irish Moss
|
39 |
74% |
6% - 100% |
|
Calcium Chloride (dihydrate)
|
28 |
18% |
0% - 59% |
|
Epsom Salt
|
28 |
10% |
0% - 50% |
|
Lactic acid
|
20 |
62% |
0% - 100% |
|
Baking Soda
|
16 |
8% |
0% - 31% |
|
Phosphoric acid
|
11 |
47% |
0% - 100% |
|
Chalk
|
10 |
10% |
0% - 22% |
|
Calcium Chloride (anhydrous)
|
9 |
6% |
0% - 33% |
|
Wyeast - Beer Nutrient
|
9 |
44% |
5% - 100% |
|
Yeast Nutrient
|
7 |
39% |
3% - 83% |
|
Calcium Chloride (dihydrate)
|
6 |
22% |
3% - 36% |
|
Citric acid
|
4 |
29% |
10% - 52% |
|
Nutmeg
|
3 |
18% |
0% - 48% |
|
Table Salt
|
3 |
36% |
0% - 100% |
|
Cinnamon
|
3 |
28% |
1% - 48% |
|
Magnesium Chloride
|
2 |
9% |
8% - 10% |
|
Oak Cubes Medium Toast
|
2 |
52% |
3% - 100% |
|
Gelatin
|
2 |
20% |
5% - 34% |
|
Protafloc
|
2 |
75% |
50% - 100% |
|
Sea salt
|
2 |
39% |
1% - 76% |
|
Servomyces
|
2 |
47% |
0% - 94% |
|
Slaked Lime
|
2 |
3% |
0% - 6% |
|
Vanilla extract
|
2 |
24% |
14% - 33% |
|
Allspice
|
2 |
7% |
0% - 14% |
