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Water salts/minerals
Posted: Tue May 18, 2010 9:05 pm
by kingsbrew
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
Re: Water salts/minerals
Posted: Wed May 19, 2010 11:26 am
by Brewboy
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.