Other Ingredients Used In Roggenbier Recipes
| Name | Recipes | Avg. Usage | Usage Range |
|---|---|---|---|
| Gypsum | 26 | 24% | 0% - 100% |
| Calcium Chloride (dihydrate) | 16 | 21% | 0% - 70% |
| Epsom Salt | 15 | 12% | 0% - 40% |
| Whirlfloc | 13 | 62% | 0% - 100% |
| Baking Soda | 10 | 15% | 0% - 60% |
| Lactic acid | 10 | 74% | 3% - 100% |
| Calcium Chloride (anhydrous) | 8 | 30% | 0% - 100% |
| Chalk | 7 | 25% | 0% - 100% |
| Calcium Chloride (dihydrate) | 6 | 32% | 0% - 67% |
| Irish Moss | 6 | 69% | 48% - 100% |
| Wyeast - Beer Nutrient | 5 | 47% | 6% - 100% |
| Table Salt | 5 | 12% | 6% - 20% |
| Yeast Nutrient | 5 | 36% | 0% - 100% |
| Phosphoric acid | 4 | 45% | 0% - 99% |
| Citric acid | 3 | 19% | 1% - 36% |
