Water salts/minerals

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kingsbrew
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Water salts/minerals

Post 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
Leroy
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Brewboy
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Re: Water salts/minerals

Post 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.
Scott Townson
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