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Other Ingredients Used In Baltic Porter Recipes

Name Recipes Avg. Usage Usage Range
Gypsum 42 16% 0% - 67%
Whirlfloc 24 73% 0% - 100%
Calcium Chloride (dihydrate) 23 20% 0% - 75%
Epsom Salt 19 8% 0% - 33%
Baking Soda 19 18% 0% - 67%
Calcium Chloride (anhydrous) 12 9% 0% - 50%
Lactic acid 12 61% 2% - 100%
Irish Moss 10 59% 0% - 100%
Calcium Chloride (dihydrate) 9 27% 1% - 50%
Phosphoric acid 7 61% 0% - 100%
Chalk 6 8% 0% - 40%
Table Salt 6 8% 0% - 33%
Yeast Nutrient 6 29% 0% - 86%
Wyeast - Beer Nutrient 4 24% 1% - 88%
Slaked Lime 4 4% 0% - 14%
Campden Tablets 3 21% 0% - 94%
Magnesium Chloride 2 13% 0% - 25%