Gypsum
|
174 |
18% |
0% - 100% |
Whirlfloc
|
108 |
65% |
0% - 100% |
Calcium Chloride (dihydrate)
|
102 |
17% |
0% - 100% |
Irish Moss
|
89 |
69% |
0% - 100% |
Epsom Salt
|
74 |
8% |
0% - 49% |
Baking Soda
|
60 |
11% |
0% - 38% |
Lactic acid
|
50 |
64% |
0% - 100% |
Chalk
|
40 |
18% |
0% - 100% |
Calcium Chloride (anhydrous)
|
40 |
9% |
0% - 63% |
Yeast Nutrient
|
29 |
32% |
0% - 100% |
Phosphoric acid
|
26 |
66% |
0% - 100% |
Calcium Chloride (dihydrate)
|
22 |
20% |
0% - 100% |
Wyeast - Beer Nutrient
|
20 |
18% |
0% - 50% |
Table Salt
|
13 |
9% |
0% - 27% |
Cinnamon stick
|
7 |
52% |
1% - 100% |
Citric acid
|
7 |
35% |
10% - 100% |
Fermcap
|
5 |
58% |
33% - 75% |
Slaked Lime
|
5 |
8% |
0% - 21% |
Ginger
|
4 |
15% |
2% - 31% |
Five Star Chemicals - 5.2 pH Stabilizer
|
4 |
36% |
11% - 50% |
Magnesium Chloride
|
4 |
0% |
0% - 1% |
Protafloc
|
4 |
27% |
0% - 100% |
Gelatin
|
3 |
31% |
15% - 45% |
Diammonium Phosphate (DAP)
|
3 |
14% |
5% - 33% |
Sweet Orange Peel
|
3 |
22% |
1% - 62% |
Canning Salt
|
3 |
0% |
0% - 0% |
Vanilla Bean
|
3 |
18% |
0% - 33% |
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
2 |
54% |
42% - 61% |
Nutmeg
|
2 |
6% |
0% - 13% |
White Labs - Clarity Ferm WLN4000
|
2 |
75% |
50% - 99% |
Cinnamon
|
2 |
25% |
0% - 50% |
Sodium Bicarbonate
|
2 |
15% |
0% - 29% |
Campden Tablets
|
2 |
65% |
33% - 96% |
Ascorbic Acid
|
2 |
19% |
5% - 33% |