Calcium Carbonate 100gm

Calcium carbonate can be dissolved into mash water or sparge water to provide a source of calcium (Ca⁺²) and carbonate (CO₃^-2) ions.

Calcium is a critical part of many mash, boil and fermentation processes. Final clarity, flavor and storage stability of the beer are improved with good calcium concentrations. 

Dissolved carbonate resists acidification of water, leading to a higher pH. This is typically needed for darker beers, which tend to over-acidify most mash water.

Neither of these components affect the overall taste of the beer, which is the appeal of using calcium carbonate over regular household baking soda. Baking soda is a more powerful alkaliser than calcium carbonate but does add sodium to the beer, affecting its flavour and leading to a saltiness in higher concentrations.