|
Gypsum
|
198 |
17% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
120 |
16% |
0% - 100% |
|
Whirlfloc
|
118 |
63% |
0% - 100% |
|
Irish Moss
|
91 |
68% |
0% - 100% |
|
Epsom Salt
|
83 |
7% |
0% - 49% |
|
Baking Soda
|
67 |
10% |
0% - 38% |
|
Lactic acid
|
60 |
66% |
0% - 100% |
|
Chalk
|
50 |
18% |
0% - 100% |
|
Calcium Chloride (anhydrous)
|
46 |
11% |
0% - 100% |
|
Yeast Nutrient
|
35 |
30% |
0% - 100% |
|
Phosphoric acid
|
29 |
64% |
0% - 100% |
|
Wyeast - Beer Nutrient
|
22 |
21% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
21 |
21% |
0% - 100% |
|
Table Salt
|
13 |
8% |
0% - 27% |
|
Citric acid
|
8 |
33% |
10% - 100% |
|
Cinnamon stick
|
7 |
52% |
1% - 100% |
|
Protafloc
|
6 |
35% |
0% - 100% |
|
Magnesium Chloride
|
6 |
1% |
0% - 4% |
|
Fermcap
|
5 |
58% |
33% - 75% |
|
Canning Salt
|
5 |
13% |
0% - 100% |
|
Ginger
|
4 |
15% |
2% - 31% |
|
Five Star Chemicals - 5.2 pH Stabilizer
|
4 |
36% |
11% - 50% |
|
Slaked Lime
|
4 |
5% |
0% - 18% |
|
Gelatin
|
3 |
31% |
15% - 45% |
|
Diammonium Phosphate (DAP)
|
3 |
14% |
5% - 33% |
|
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
3 |
64% |
42% - 95% |
|
Sweet Orange Peel
|
3 |
22% |
1% - 62% |
|
Vanilla Bean
|
3 |
18% |
0% - 33% |
|
Campden Tablets
|
3 |
60% |
33% - 96% |
|
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% |
|
Ascorbic Acid
|
2 |
19% |
5% - 33% |
