Sodium Chloride • Adds Sodium & Chloride • Fills Out Malt Character

Canning salt is pure sodium chloride, with none of the iodine or anti-caking agents that come in table salt, which is why it is the one brewers reach for. Small additions raise chloride and sodium, rounding out body and letting malt sweetness come forward. It is easy to overdo: past roughly 100 ppm sodium the beer starts to taste salty rather than fuller.

How to Use

• Add to the mash or the boil in small amounts.
• Typical rate: 1/4 to 1/2 tsp per 5 gallons.
• Lean on chloride for malty beers, and balance it against sulfate.

Specifications

• Contents: Food-grade sodium chloride (NaCl), no iodine or anti-caking agents
• Net weight: 2 oz
• Use: Water chemistry