Other Ingredients Used In Roggenbier Recipes
| Name | Recipes | Avg. Usage | Usage Range |
|---|---|---|---|
| Gypsum | 25 | 25% | 0% - 100% |
| Calcium Chloride (dihydrate) | 15 | 18% | 0% - 70% |
| Epsom Salt | 13 | 10% | 0% - 40% |
| Baking Soda | 10 | 15% | 0% - 60% |
| Whirlfloc | 9 | 47% | 0% - 96% |
| Calcium Chloride (anhydrous) | 7 | 29% | 0% - 100% |
| Lactic acid | 7 | 62% | 0% - 100% |
| Calcium Chloride (dihydrate) | 6 | 32% | 0% - 67% |
| Chalk | 6 | 10% | 0% - 36% |
| Irish Moss | 6 | 69% | 48% - 100% |
| Wyeast - Beer Nutrient | 5 | 47% | 6% - 100% |
| Table Salt | 5 | 12% | 6% - 20% |
| Yeast Nutrient | 4 | 43% | 0% - 100% |
| Citric acid | 3 | 19% | 1% - 36% |
| Phosphoric acid | 3 | 72% | 18% - 99% |
