|
Gypsum
|
58 |
14% |
0% - 99% |
|
Whirlfloc
|
30 |
65% |
9% - 100% |
|
Irish Moss
|
28 |
66% |
0% - 100% |
|
Epsom Salt
|
26 |
6% |
0% - 37% |
|
Calcium Chloride (dihydrate)
|
25 |
14% |
0% - 70% |
|
Lactic acid
|
23 |
75% |
2% - 100% |
|
Chalk
|
20 |
11% |
0% - 39% |
|
Baking Soda
|
16 |
12% |
0% - 40% |
|
Calcium Chloride (anhydrous)
|
10 |
11% |
0% - 43% |
|
Calcium Chloride (dihydrate)
|
10 |
11% |
0% - 67% |
|
Yeast Nutrient
|
8 |
16% |
0% - 94% |
|
Phosphoric acid
|
7 |
99% |
92% - 100% |
|
Campden Tablets
|
5 |
15% |
0% - 75% |
|
Table Salt
|
5 |
8% |
0% - 33% |
|
Wyeast - Beer Nutrient
|
5 |
21% |
0% - 85% |
|
Allspice
|
4 |
34% |
5% - 76% |
|
Protafloc
|
4 |
41% |
0% - 97% |
|
Ginger
|
3 |
14% |
10% - 17% |
|
Cinnamon stick
|
3 |
60% |
50% - 70% |
|
Magnesium Chloride
|
3 |
0% |
0% - 0% |
|
Nutmeg
|
3 |
4% |
0% - 7% |
|
Five Star Chemicals - 5.2 pH Stabilizer
|
3 |
40% |
10% - 84% |
|
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
2 |
67% |
24% - 100% |
|
Clove
|
2 |
60% |
20% - 100% |
|
Citric acid
|
2 |
60% |
36% - 83% |
|
Cinnamon
|
2 |
10% |
0% - 20% |
|
Canning Salt
|
2 |
0% |
0% - 0% |
|
Brewers Clarex
|
2 |
60% |
33% - 87% |
|
Slaked Lime
|
2 |
3% |
0% - 6% |
|
Bitter Orange Peel
|
2 |
12% |
4% - 20% |
|
Ascorbic Acid
|
2 |
0% |
0% - 0% |
