Other Ingredients Used In Saison (BJCP 2008) Recipes

Name	Recipes	Avg. Usage	Usage Range
Gypsum	443	22%	0% - 100%
Whirlfloc	263	55%	0% - 100%
Irish Moss	232	55%	0% - 100%
Lactic acid	221	69%	0% - 100%
Calcium Chloride (dihydrate)	219	16%	0% - 100%
Epsom Salt	169	8%	0% - 61%
Calcium Chloride (anhydrous)	94	20%	0% - 100%
Yeast Nutrient	69	32%	0% - 100%
Phosphoric acid	69	69%	0% - 100%
Coriander Seed	68	35%	0% - 100%
Calcium Chloride (dihydrate)	59	13%	0% - 67%
Baking Soda	56	8%	0% - 50%
Wyeast - Beer Nutrient	51	35%	0% - 100%
Table Salt	47	9%	0% - 100%
Sweet Orange Peel	40	31%	0% - 100%
Bitter Orange Peel	38	29%	0% - 100%
Chalk	35	9%	0% - 100%
Five Star Chemicals - 5.2 pH Stabilizer	22	38%	3% - 100%
Citric acid	18	44%	0% - 100%
Grains of paradise	18	28%	0% - 100%
Lemon Zest	17	52%	1% - 100%
Lemon peel	16	42%	1% - 100%
Ginger	16	46%	4% - 100%
Hibiscus	12	51%	0% - 100%
Servomyces	12	18%	0% - 72%
Orange Zest	12	47%	0% - 100%
Lemongrass	9	35%	0% - 100%
Acetic acid	8	88%	3% - 100%
Campden Tablets	8	40%	3% - 100%
Protafloc	8	55%	0% - 100%
Magnesium Chloride	8	7%	0% - 21%
Slaked Lime	6	3%	0% - 9%
CRS/AMS (6.3% HCl, 8.6% H2SO4)	5	73%	0% - 100%
Hydrochloric acid	5	91%	74% - 100%
Ascorbic Acid	4	54%	0% - 94%
Tartaric acid	4	19%	0% - 26%
Grapefruit Peel	4	29%	1% - 50%
Cinnamon	4	38%	15% - 100%
Biofine Clear	4	53%	30% - 80%
Brewtan B	3	8%	0% - 33%
BSG - Fermax Yeast Nutrient	3	69%	7% - 100%
Potassium Metabisulfite	3	0%	0% - 0%
Sea salt	3	0%	0% - 0%
Cinnamon stick	3	47%	15% - 66%
Lime Zest	3	55%	21% - 100%
Five Star Chemicals - Super Moss	2	0%	0% - 0%
Vanilla Bean	2	35%	29% - 42%
White Labs - Ultra-Ferm WLN4100	2	100%	100% - 100%
Toasted Coconut	2	52%	4% - 100%
Brewers Clarex	2	54%	8% - 100%
White Labs - Clarity Ferm WLN4000	2	93%	87% - 100%
Canning Salt	2	0%	0% - 0%
Phantasm Powder	2	70%	40% - 100%

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