|
Gypsum
|
153 |
19% |
0% - 100% |
|
Whirlfloc
|
98 |
67% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
90 |
17% |
0% - 100% |
|
Irish Moss
|
84 |
69% |
0% - 100% |
|
Epsom Salt
|
64 |
8% |
0% - 33% |
|
Baking Soda
|
52 |
11% |
0% - 38% |
|
Lactic acid
|
42 |
59% |
0% - 100% |
|
Chalk
|
36 |
20% |
0% - 100% |
|
Calcium Chloride (anhydrous)
|
29 |
10% |
0% - 63% |
|
Yeast Nutrient
|
22 |
32% |
0% - 100% |
|
Phosphoric acid
|
22 |
68% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
22 |
20% |
0% - 100% |
|
Wyeast - Beer Nutrient
|
19 |
17% |
0% - 50% |
|
Table Salt
|
13 |
8% |
0% - 27% |
|
Citric acid
|
7 |
35% |
10% - 100% |
|
Cinnamon stick
|
6 |
57% |
1% - 100% |
|
Protafloc
|
5 |
35% |
0% - 100% |
|
Magnesium Chloride
|
4 |
0% |
0% - 1% |
|
Five Star Chemicals - 5.2 pH Stabilizer
|
3 |
44% |
33% - 50% |
|
Vanilla Bean
|
3 |
18% |
0% - 33% |
|
Sweet Orange Peel
|
3 |
22% |
1% - 62% |
|
Slaked Lime
|
3 |
0% |
0% - 0% |
|
Gelatin
|
3 |
31% |
15% - 45% |
|
Diammonium Phosphate (DAP)
|
3 |
14% |
5% - 33% |
|
Campden Tablets
|
2 |
65% |
33% - 96% |
|
Ginger
|
2 |
17% |
2% - 31% |
|
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
2 |
54% |
42% - 61% |
|
Ascorbic Acid
|
2 |
19% |
5% - 33% |
|
White Labs - Clarity Ferm WLN4000
|
2 |
75% |
50% - 99% |
