Chloride
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Chloride ion (Cl-) is a mineral naturally present in water. The chloride ion helps accentuate the malt sweetness, the palate fullness of beer, and the roundedness of the flavors.[1]
- A chloride level below 100 ppm is suggested due to the potential for salty taste and corrosion.[2]
- It's recommended to keep the level of chloride in brewing water below 200 ppm (mg/L).[1]
- A reasonable maximum concentration is 150 mg/litre.[3]
Chloride should not be confused with "chlorine" used for disinfection.
Beer chloride content: Does anyone care?
Potential sources of chloride
The chloride content in beer comes from the raw ingredients, mainly the water and grist, plus any salts added by the brewer.
- Brewing water -
- Grain -
- Salt additives -
Effects of chloride
In the context of brewing beer, chloride ion has several important effects.
- Improved flavor and palate - [At around 50 to 200 mg/L] in beer, chloride provides a roundness, fullness, and a sweet quality to the malt character.[1][3][4][5][6][7] The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.[4] The ratio of chloride to sulfate helps to regulate the saline/bitter character of beer.[3] The ratio between chloride and sulfate is thought to be important with regard to regulating the palatability of the beer.[5]
- Corrosion - Chloride is corrosive to stainless steel.[8] Therefore ideally chloride levels should be below 50 ppm in water with prolonged contact to avoid corrosion risks owing to elevated temperatures, which otherwise are especially problematic in respect to the hot brew water reservoir in the brewhouse.[8] Chloride is corrosive to stainless steel at concentrations greater than 100ppm.[1]
Excessive levels: I need to verify what these books are talking about -- beer level vs water level.
- High levels of chloride can give beer a salty or pasty texture and detract from drinkability.[5]
- High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.[3]
- The positive flavor effects are "enhanced by increasing concentrations, from 200 to 400 mg/L."[4] (beer concentration?)
- over 250 ppm - salty taste[1] (brewing water concentration?)
- over 300 ppm - chloride can have negative effects on beer clarification, body, and colloidal stability.[1]
- over 300 ppm - negatively affect yeast health.[1]
- over 400 ppm - adverse effects on beer flavor.[1]
- over 500 ppm - Fermentation rate is affected.[1]
How to adjust the chloride level
Chloride ion may be added with calcium chloride, sodium chloride, potassium chloride, or magnesium chloride salts.
See also
- Water - Expert guide to adjusting water minerals
- Magnesium chloride - Brewing salt
References
- ↑ a b c d e f g h i Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
- ↑ a b c d Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ a b c Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ a b c Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
- ↑ Comrie AA. Brewing liquor—a review. J Inst Brew. 1967;73(4):335–346.
- ↑ Montanari L, Mayer H, Marconi O, Fantozzi P. Chapter 34: Minerals in beer. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:359–365.
- ↑ a b Eumann M, Schildbach S. 125th Anniversary review: Water sources and treatment in brewing. J Inst Brew. 2012;118:12–21.