Here are some brief notes on four minerals from "Beer Captured".
Calcium - reduces haze; helps extract hop bitterness; improves starch conversion.
Sulfate - helps create a pleasant hop bitterness; gives a dry, fuller flavor.
Sodium - brings out sweetness and roast flavor; too much results in harsh, salty flavor.
Chloride - rounds out flavor; improves clarity; enhances sweetness
Water salts/minerals
Moderator: Jimmy Orkin
Water salts/minerals
Leroy
Re: Water salts/minerals
And there's this by Ken Schwartz
Calcium (Ca): Aids in extraction of fine bittering principles from hops. Enhances protein coagulation (hot & cold break). Beneficial to yeast. Aids shelf life. Helps establish an optimum mash pH. I've also found that ample calcium helps build body; low-calcium water (<40 ppm) can produce thin beer. 50 - 200 ppm is typical.
Sulphate (SO4): Lends a dry, sometimes "sharp" character; accentuates hops. Normally best below ~50 ppm but can go as high as 700 ppm or more in Burton-style ales.
Magnesium (Mg): Beneficial to yeast in small amounts, but is objectionable in high concentrations. Best kept to 10 to 30 ppm.
Sodium (Na): Adds a "fullness" and "sweetness" to beer in reasonable concentrations. Keep under 100 ppm (usually under 50), especially in the presence of sulphate.
Chloride (Cl): Adds a "fullness" and accentuates bitterness. Keep under 100 ppm (usually under 50), especially in the presence of sulphate.
Carbonates (CO3:) Harshens hop bitterness; reddens beer; hinders protein coagulation. Best kept below 50 ppm; high levels of calcium in the mash can offset it (due to phospahte acidification reactions), as can use of dark roasted grains.
Scott Townson
May judges be smitten with our brews and long for our nectars throughout eternity!!
May judges be smitten with our brews and long for our nectars throughout eternity!!