|
Lactic acid
|
82 |
65% |
0% - 100% |
|
Gypsum
|
73 |
13% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
34 |
8% |
0% - 83% |
|
Whirlfloc
|
30 |
41% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
28 |
14% |
0% - 75% |
|
Table Salt
|
25 |
8% |
0% - 85% |
|
Epsom Salt
|
21 |
6% |
0% - 25% |
|
Wyeast - Beer Nutrient
|
14 |
21% |
0% - 83% |
|
Irish Moss
|
12 |
66% |
1% - 100% |
|
Phosphoric acid
|
11 |
68% |
2% - 100% |
|
Calcium Chloride (anhydrous)
|
11 |
7% |
0% - 50% |
|
Baking Soda
|
8 |
10% |
0% - 50% |
|
Chalk
|
8 |
19% |
0% - 73% |
|
Citric acid
|
7 |
33% |
0% - 76% |
|
Slaked Lime
|
2 |
4% |
1% - 7% |
|
Hydrochloric acid
|
1 |
38% |
38% - 38% |
|
Lye
|
1 |
2% |
2% - 2% |
|
White Labs - Ultra-Ferm WLN4100
|
1 |
17% |
17% - 17% |
|
Oregon Fruit - Red Raspberry
|
1 |
100% |
100% - 100% |
|
Oregon Fruit - Blackberry
|
1 |
100% |
100% - 100% |
|
Tartaric acid
|
1 |
3% |
3% - 3% |
