Editing Magnesium
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== Potential sources of magnesium == | == Potential sources of magnesium == | ||
The magnesium content in beer comes from the raw ingredients, mainly the water and grist, plus any salts added by the brewer. | The magnesium content in beer comes from the raw ingredients, mainly the water and grist, plus any salts added by the brewer. | ||
* '''Brewing water''' - The [[water]] used to make beer may contain dissolved magnesium. North American municipal tap water typically contains 0–48 mg/L magnesium, with an average around 8–12 mg/L.<ref name=azogar>Azoulay A, Garzon P, Eisenberg MJ. [https://onlinelibrary.wiley.com/doi/full/10.1111/j.1525-1497.2001.04189.x Comparison of the mineral content of tap water and bottled waters.] ''J Gen Intern Med.'' 2001;16(3):168–175.</ref><ref>Tackaberry R. [https://www.mgwater.com/mgrank.shtml Mineral content of drinking water, 100 USA cities.] The Magnesium Web Site. 2002. Accessed online April 2024 | * '''Brewing water''' - The [[water]] used to make beer may contain dissolved magnesium. North American municipal tap water typically contains 0–48 mg/L magnesium, with an average around 8–12 mg/L.<ref name=azogar>Azoulay A, Garzon P, Eisenberg MJ. [https://onlinelibrary.wiley.com/doi/full/10.1111/j.1525-1497.2001.04189.x Comparison of the mineral content of tap water and bottled waters.] ''J Gen Intern Med.'' 2001;16(3):168–175.</ref><ref>Tackaberry R. [https://www.mgwater.com/mgrank.shtml Mineral content of drinking water, 100 USA cities.] The Magnesium Web Site. 2002. Accessed online April 2024.</ref> Ground water tends to have higher magnesium than surface water. American bottled waters contain 0–95 mg/L, although the average is very low at 3–8 m/L. European bottled water contains higher magnesium levels. Note that some tap water and some bottle waters exceed the recommended level of magnesium, making them unsuitable for brewing. | ||
* '''Grain''' - Magnesium has high extractability compared to that of other metals, up to 80%.<ref name=gib125/> A typical wort provides around 50–90 mg/L magnesium extracted from the grain.<ref name=gib125>Gibson BR. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00472.x 125th anniversary review: improvement of higher gravity brewery fermentation via wort enrichment and supplementation.] ''J Inst Brew.'' 2011;117(3):268–284.</ref><ref name=water/><ref name=holpie>Holzmann A, Piendl A. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-35-0001 Malt modification and mashing conditions as factors influencing the minerals of wort.] ''J Am Soc Brew Chem.'' 1977;35(1):1–8.</ref> However, a large portion of the measured magnesium may be bound to organic molecules, which greatly reduces the amount available to the yeast (grain-extracted magnesium has low bioavailablility).<ref name=walbir/><ref name=salsla/> The magnesium content of grain can vary widely, probably due to fertilizer usage.<ref name=omacha/> | * '''Grain''' - Magnesium has high extractability compared to that of other metals, up to 80%.<ref name=gib125/> A typical wort provides around 50–90 mg/L magnesium extracted from the grain.<ref name=gib125>Gibson BR. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00472.x 125th anniversary review: improvement of higher gravity brewery fermentation via wort enrichment and supplementation.] ''J Inst Brew.'' 2011;117(3):268–284.</ref><ref name=water/><ref name=holpie>Holzmann A, Piendl A. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-35-0001 Malt modification and mashing conditions as factors influencing the minerals of wort.] ''J Am Soc Brew Chem.'' 1977;35(1):1–8.</ref> However, a large portion of the measured magnesium may be bound to organic molecules, which greatly reduces the amount available to the yeast (grain-extracted magnesium has low bioavailablility).<ref name=walbir/><ref name=salsla/> The magnesium content of grain can vary widely, probably due to fertilizer usage.<ref name=omacha/> | ||
* '''Salt additives''' - Brewers can enrich the magnesium level of the wort by adding brewing salts that contain magnesiumm, such as [[magnesium chloride]] or [[magnesium sulfate]]. Magnesium added from these salts will increase the amount available to be taken up by the yeast. | * '''Salt additives''' - Brewers can enrich the magnesium level of the wort by adding brewing salts that contain magnesiumm, such as [[magnesium chloride]] or [[magnesium sulfate]]. Magnesium added from these salts will increase the amount available to be taken up by the yeast. |