Dry Liquor Salts (DLS) is a carefully controlled blend of inorganic salts designed to increase calcium levels and lower pH in tap water.
Calcium is a very important mineral in the brewing process for its effect on mash and wort pH. Calcium chloride and calcium sulphate (gypsum) are used to lower the pH (increase the acidity), whereas, when brewing dark beers with soft water, calcium carbonate is sometimes added to balance the inherent acidity of the roasted grains.
When brewing Pale Ales and Bitters it is usual to use both Carbonate Reducing Solution (CRS) and DLS to treat the liquor, as most water supplies have an excess of carbonate and insufficient calcium. For Lager it is recommended that CRS be used in the mashing liquor to reduce carbonate, followed by careful additions of lactic acid to the mash tun for lowering the pH.
CLICK HERE for Brupak’s comprehensive guide to water treatments for brewing beer.