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Other Ingredients Used In Experimental Beer Recipes

Name Recipes Avg. Usage Usage Range
Irish Moss 62 52% 1% - 100%
Whirlfloc 59 57% 0% - 100%
Gypsum 55 16% 0% - 100%
Calcium Chloride (dihydrate) 33 15% 0% - 100%
Lactic acid 25 56% 0% - 100%
Epsom Salt 19 3% 0% - 15%
Table Salt 12 7% 0% - 33%
Baking Soda 10 5% 0% - 33%
Wyeast - Beer Nutrient 8 38% 1% - 100%
Calcium Chloride (dihydrate) 7 10% 0% - 33%
Calcium Chloride (anhydrous) 6 7% 0% - 33%
Phosphoric acid 5 66% 21% - 100%
Chalk 2 7% 0% - 14%
Slaked Lime 2 8% 6% - 10%
White Labs - Clarity Ferm WLN4000 2 35% 20% - 50%
BSG - Biofine Clear 2 51% 3% - 99%
White Labs - Ultra-Ferm WLN4100 2 25% 0% - 50%
Five Star Chemicals - 5.2 pH Stabilizer 1 60% 60% - 60%
Magnesium Chloride 1 0% 0% - 0%
Oregon Fruit - Blackberry 1 50% 50% - 50%
Acetic acid 1 29% 29% - 29%
Citric acid 1 1% 1% - 1%
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