Potassium Chloride - Pure Food Grade Mineral Salt - 100g

Fine-tune your brewing water profile with our Premium Food Grade Potassium Chloride. This is the secret weapon for advanced homebrewers looking to adjust the "Malt-to-Bitterness" ratio without adding unwanted Calcium or Sodium.

In modern brewing—especially for New England IPAs (NEIPAs), Stouts, and Porters—the chloride ion is essential. It provides a soft, pillowy mouthfeel and accentuates malt sweetness. While Calcium Chloride is common, it adds Calcium. Potassium Chloride allows you to boost those crucial Chloride levels to get that "juicy" or "full" texture, without pushing your Calcium levels out of range.

Why Brewer's Need This:

• 🍺 Enhance Mouthfeel: Increases Chloride ions ($Cl^-$) which softens the perception of bitterness and creates a fuller, rounder beer.
• 🚫 Sodium-Free: Unlike table salt (NaCl), this adds chloride without the risk of making your beer taste salty or metallic.
• ⚖️ Control Your Water: Perfect for when you need more Chloride but your Calcium levels are already sufficient.
• 🧬 Yeast Health: Potassium is a major yeast nutrient (cofactor) required for healthy fermentation and metabolism.

Ideal For Brewing:

• NEIPA / Hazy IPA: Critical for achieving the signature soft, silky mouthfeel.
• Stouts & Porters: Enhances the richness of dark malts.
• Malty Lagers: accentuates the grain profile.

Usage Instructions:

1. Water Adjustment: Use a brewing water calculator (like Brewfather or Bru'n Water) to determine the exact gram amount needed for your target profile.
2. Dissolving: Add directly to the Mash Tun or Boil Kettle. It dissolves readily in hot water.
3. Dosage Note: A little goes a long way. Typically used in conjunction with Calcium Sulfate (Gypsum) and Calcium Chloride to hit target ion numbers.

Specifications:

• Chemical Name: Potassium Chloride (KCl)
• Grade: Food Grade (FCC) / Pharmaceutical Grade
• Purity: >99%
• Appearance: White Crystalline Powder / Granules
• Taste: Salty (but slightly bitter/metallic if tasted raw - this disappears in solution)

Brewer's Tip: "The Chloride to Sulfate Ratio" is one of the most powerful tools in brewing.

• More Chloride = Maltier/Fuller (use Potassium Chloride).
• More Sulfate = Drier/More Bitter (use Gypsum).
  

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