Other Ingredients Used In Fruit Lambic (BJCP 2008) Recipes
| Name | Recipes | Avg. Usage | Usage Range |
|---|---|---|---|
| Gypsum | 23 | 4% | 0% - 36% |
| Lactic acid | 21 | 57% | 0% - 100% |
| Whirlfloc | 16 | 43% | 3% - 100% |
| Calcium Chloride (dihydrate) | 11 | 8% | 0% - 45% |
| Yeast Nutrient | 9 | 27% | 0% - 83% |
| Epsom Salt | 8 | 2% | 0% - 13% |
| Calcium Chloride (anhydrous) | 8 | 22% | 0% - 100% |
| Irish Moss | 6 | 20% | 11% - 27% |
| Wyeast - Beer Nutrient | 6 | 12% | 0% - 50% |
| Baking Soda | 6 | 7% | 0% - 29% |
| Chalk | 5 | 4% | 0% - 18% |
| Citric acid | 4 | 19% | 0% - 43% |
| Table Salt | 3 | 2% | 0% - 7% |
| Vanilla Bean | 3 | 19% | 0% - 48% |
| Fermcap | 2 | 62% | 23% - 100% |
| Phosphoric acid | 2 | 59% | 50% - 69% |
| Slaked Lime | 2 | 4% | 4% - 4% |
