Other Ingredients Used In Gueuze (BJCP 2008) Recipes
| Name | Recipes | Avg. Usage | Usage Range |
|---|---|---|---|
| Gypsum | 17 | 20% | 0% - 55% |
| Coriander Seed | 14 | 44% | 0% - 100% |
| Irish Moss | 10 | 42% | 0% - 100% |
| Sea salt | 9 | 37% | 1% - 100% |
| Lactic acid | 8 | 62% | 17% - 100% |
| Calcium Chloride (dihydrate) | 6 | 31% | 0% - 75% |
| Table Salt | 6 | 12% | 0% - 53% |
| Epsom Salt | 4 | 9% | 0% - 28% |
| Whirlfloc | 4 | 39% | 12% - 90% |
| Yeast Nutrient | 4 | 42% | 0% - 100% |
| Calcium Chloride (dihydrate) | 3 | 19% | 0% - 45% |
| Calcium Chloride (anhydrous) | 3 | 1% | 0% - 2% |
| Baking Soda | 2 | 11% | 0% - 21% |
| Wyeast - Beer Nutrient | 2 | 0% | 0% - 0% |
| Chalk | 2 | 8% | 2% - 14% |
