Other Ingredients Used In North German Altbier (BJCP 2008) Recipes
| Name | Recipes | Avg. Usage | Usage Range |
|---|---|---|---|
| Whirlfloc | 24 | 74% | 1% - 100% |
| Gypsum | 22 | 14% | 0% - 100% |
| Irish Moss | 16 | 83% | 16% - 100% |
| Calcium Chloride (dihydrate) | 15 | 24% | 0% - 100% |
| Baking Soda | 11 | 13% | 0% - 35% |
| Epsom Salt | 11 | 9% | 0% - 25% |
| Lactic acid | 9 | 68% | 16% - 99% |
| Calcium Chloride (anhydrous) | 7 | 6% | 0% - 35% |
| Chalk | 6 | 37% | 1% - 57% |
| Yeast Nutrient | 5 | 39% | 0% - 80% |
| Phosphoric acid | 3 | 99% | 98% - 100% |
| Wyeast - Beer Nutrient | 2 | 25% | 1% - 50% |
| Brewers Clarex | 2 | 92% | 92% - 92% |
| Citric acid | 2 | 21% | 1% - 42% |
| Magnesium Chloride | 2 | 5% | 0% - 9% |
