Proper calcium levels in beer can lower pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce color. The chloride ion is believed to promote a palate fullness, sweetness, or mellowness within the flavor profile of beer.
Calcium chloride is an inorganic compound composed of calcium and chlorine, appearing as a white crystalline solid at room temperature. It is highly soluble in water and can exist in anhydrous or hydrated forms
