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Calcium Carbonate CaCO3: Brewing Salt
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Calcium Carbonate CaCO3: Brewing Salt


This brewing salt has acidity stabilizer for the winemakers. Also used as burton salts to alter the beer wort chemistry.

Sourness/Tartness Reduction: 0.67 g/L reduces TA (total acidity) by 1 g/L

Recommended dosage 1.5gm/L (needs two days of rest in secondary fermenter for the calcium tartrate to precipitate)

(44 customer reviews)

This is a boon to homemade winemakers.

  1. It can precipitate the oxalic acid (a common problem in fruit wines) and improve the taste and stability.
  2. It neutralizes the acidity and improves the taste of beverages. Unlike baking soda, it does not give a salty after-taste.
  3. It is used to maintain pH balance across the beer brewing and wort mash-making process. Use it along with acid blend to achieve consistent results.
  4. Ca++ ions it releases, make the brewing water hard and hoppiness more prominent. Hence used extensively to make IPAs from RO water. Calcium carbonate is an important burton salt.

Winemakers often give a few days rest after adding Calcium Carbonate to allow it to precipitate better.

Calcium Carbonate in Beer Brewing

  1. It adds the necessary hardness (Ca++ ions) which increases the perceived hoppiness of IPA beers.
  2. It is used during mashing to regulate the pH of the mash. The enzyme efficiency is highly dependent on the right temperature and pH.
  3. It enhances the taste of the beer and improves mashing efficiency.

For the right weight to ppm calculation, remember that for Ca++ (Molar mass of calcium carbonate is 100.1). Also do monitor the wort pH as carbonate will raise it. To understand TA (Titratable acidity), please refer to this document.

Lazy Hazy Summer Session IPA

44 reviews for Calcium Carbonate CaCO3: Brewing Salt

Based on 44 reviews

Customer Images

Image #1 from Nataraj Krishna
Image #1 from Nataraj Krishna

Nataraj Krishna

As good as usual

Image #1 from Nataraj Krishna
  1. Nataraj Krishna (verified owner)

    As good as usual

    Image #1 from Nataraj Krishna
  2. Radhin Das (verified owner)

    Very good product. Used it to reduce the acidity of home made wine successfully!

    • Ankur (store manager)

      Thanks Radhin

  3. Gnanaselvan P (verified owner)


  4. Vinod Singh (verified owner)

    Though we don’t need to add any addititive s unnecessarily till we feel it to add. Calcium carbonate is very tricky, a little more amount can make your wine taste like acetate. Use with PH test of wine .

  5. Georgy Mathew (verified owner)

    Good product

    • Ankur (store manager)

      Thanks Grorgy

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