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Other Ingredients Used In Northern English Brown (BJCP 2008) Recipes

Name Recipes Avg. Usage Usage Range
Irish Moss 74 76% 0% - 100%
Gypsum 40 17% 0% - 98%
Whirlfloc 34 69% 0% - 100%
Calcium Chloride (dihydrate) 19 18% 0% - 100%
Epsom Salt 14 5% 0% - 31%
Baking Soda 11 16% 0% - 45%
Calcium Chloride (dihydrate) 10 6% 0% - 36%
Calcium Chloride (anhydrous) 9 22% 0% - 100%
Lactic acid 7 65% 11% - 100%
Table Salt 7 13% 0% - 100%
Wyeast - Beer Nutrient 5 43% 0% - 89%
Phosphoric acid 5 71% 25% - 100%
Chalk 3 33% 6% - 52%
Citric acid 3 26% 2% - 44%
Slaked Lime 3 30% 1% - 58%
Yeast Nutrient 3 28% 0% - 50%
Magnesium Chloride 2 5% 0% - 9%
Five Star Chemicals - 5.2 pH Stabilizer 2 20% 11% - 29%