Other Ingredients Used In Dortmunder Export (BJCP 2008) Recipes
| Name | Recipes | Avg. Usage | Usage Range |
|---|---|---|---|
| Gypsum | 21 | 25% | 0% - 100% |
| Epsom Salt | 10 | 8% | 0% - 28% |
| Lactic acid | 9 | 63% | 9% - 100% |
| Calcium Chloride (dihydrate) | 8 | 11% | 0% - 45% |
| Irish Moss | 8 | 77% | 7% - 100% |
| Whirlfloc | 8 | 47% | 0% - 100% |
| Calcium Chloride (anhydrous) | 5 | 27% | 0% - 57% |
| Baking Soda | 3 | 0% | 0% - 1% |
| Wyeast - Beer Nutrient | 2 | 0% | 0% - 1% |
| Calcium Chloride (dihydrate) | 2 | 31% | 19% - 43% |
| Chalk | 2 | 0% | 0% - 0% |
| Table Salt | 2 | 3% | 0% - 7% |
