Chloride: Difference between revisions
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Chloride ions (Cl-, at. wt. 35.5) occur at high levels in saline waters. High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability. Chloride ions contribute to the mellow, palate-full character of beer. The ratio of chloride to sulphate helps to regulate the saline/bitter character of beer. Ratios and concentrations for different types of beers have been proposed. A reasonable maximum concentration is 150 mg/litre.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | Chloride ions (Cl-, at. wt. 35.5) occur at high levels in saline waters. High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability. Chloride ions contribute to the mellow, palate-full character of beer. The ratio of chloride to sulphate helps to regulate the saline/bitter character of beer. Ratios and concentrations for different types of beers have been proposed. A reasonable maximum concentration is 150 mg/litre.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | ||
Chloride may be added with [[calcium chloride]], [[sodium chloride]], or [[magnesium chloride]] salts. | Chloride may be added with [[calcium chloride]], [[sodium chloride]], [[potassium chloride]], or [[magnesium chloride]] salts. | ||
It is well accepted that Cl– ions give fullness and sweetness to beer flavor,1,16,18,19 these effects being enhanced by increasing concentrations, from 200 to 400 mg/L.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.5,16 It may be involved in regulation of the yeast cell's water content.23 | It is well accepted that Cl– ions give fullness and sweetness to beer flavor,1,16,18,19 these effects being enhanced by increasing concentrations, from 200 to 400 mg/L.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.5,16 It may be involved in regulation of the yeast cell's water content.23 | ||
Revision as of 21:09, 26 April 2024
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Chloride (Cl-) is a mineral naturally present in water. This should not be confused with "chlorine" used for disinfection.
Chloride provides a rounder, fuller, sweeter quality to the malt character and the beer.[1]
Concentrations greater than 300ppm can have negative effects on beer clarification, body, and colloidal stability. Concentrations above 400ppm are said to have adverse effects on beer flavor. Fermentation rate is affected when concentration exceeds 500ppm.[1] Therefore it's recommended to keep the level in brewing water below 200ppm. Some brewers suggest that it takes a minimum of 50ppm to affect beer flavor.
The chloride ion helps accentuate the malt sweetness and fullness of beer. However high levels (>250ppm) will taste salty, and even higher levels (>300ppm) may negatively affect yeast health.[1]
Esslinger suggests a chloride level below 100ppm due to the potential for salty taste and corrosion.[2]
Chloride ions (Cl-, at. wt. 35.5) occur at high levels in saline waters. High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability. Chloride ions contribute to the mellow, palate-full character of beer. The ratio of chloride to sulphate helps to regulate the saline/bitter character of beer. Ratios and concentrations for different types of beers have been proposed. A reasonable maximum concentration is 150 mg/litre.[3]
Chloride may be added with calcium chloride, sodium chloride, potassium chloride, or magnesium chloride salts.
It is well accepted that Cl– ions give fullness and sweetness to beer flavor,1,16,18,19 these effects being enhanced by increasing concentrations, from 200 to 400 mg/L.[4] The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.5,16 It may be involved in regulation of the yeast cell's water content.23
Chloride is thought to be the ion of fullness/sweetness and roundedness. High levels of chloride can give beer a salty or pasty texture and detract from drinkability. The ratio between chloride and sulfate is thought to be important with regard to regulating the palatability of the beer.[5]
Chloride ion has a sweet and full effect on the palate.[6]
Chloride is corrosive to stainless steel. 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.[7]
Chloride is corrosive to stainless steel at concentrations greater than 100ppm.[1]
Chloride gives a mellow and full palate. It limits yeast flocculation and improves clarification and colloidal stability.[8]
References
- ↑ a b c d 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.
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ 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.
- ↑ Eumann, M. and Schildbach, S. "125th Anniversary Review: Water sources and treatment in brewing." J. Inst. Brew., 2012, vol. 118, pp. 12-21.
- ↑ 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.