|
Gypsum
|
143 |
13% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
102 |
21% |
0% - 100% |
|
Baking Soda
|
74 |
10% |
0% - 100% |
|
Whirlfloc
|
73 |
52% |
0% - 100% |
|
Irish Moss
|
57 |
67% |
0% - 100% |
|
Lactic acid
|
53 |
60% |
0% - 100% |
|
Epsom Salt
|
50 |
4% |
0% - 25% |
|
Calcium Chloride (anhydrous)
|
34 |
20% |
0% - 100% |
|
Chalk
|
32 |
19% |
0% - 100% |
|
Yeast Nutrient
|
25 |
24% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
23 |
12% |
0% - 100% |
|
Phosphoric acid
|
19 |
58% |
0% - 100% |
|
Table Salt
|
16 |
11% |
0% - 100% |
|
Wyeast - Beer Nutrient
|
13 |
34% |
2% - 100% |
|
Campden Tablets
|
12 |
26% |
0% - 98% |
|
Coffee
|
10 |
52% |
2% - 100% |
|
Slaked Lime
|
6 |
1% |
0% - 6% |
|
Cocao Nibs
|
5 |
61% |
9% - 95% |
|
Vanilla Bean
|
5 |
41% |
2% - 100% |
|
Five Star Chemicals - 5.2 pH Stabilizer
|
5 |
45% |
25% - 100% |
|
Citric acid
|
5 |
40% |
13% - 100% |
|
Cinnamon stick
|
4 |
27% |
3% - 45% |
|
Vanilla extract
|
4 |
33% |
0% - 57% |
|
Protafloc
|
4 |
55% |
6% - 100% |
|
Magnesium Chloride
|
4 |
30% |
0% - 71% |
|
Cocoa powder
|
4 |
80% |
20% - 100% |
|
Servomyces
|
3 |
11% |
0% - 23% |
|
Gelatin
|
2 |
75% |
50% - 100% |
|
Toasted Coconut
|
2 |
30% |
21% - 40% |
|
Diammonium Phosphate (DAP)
|
2 |
36% |
33% - 39% |
|
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
2 |
66% |
34% - 100% |
|
White Labs - Clarity Ferm WLN4000
|
2 |
72% |
58% - 86% |
