Chloride: Difference between revisions
No edit summary |
|||
Line 1: | Line 1: | ||
{{in progress}} | {{in progress}} | ||
Chloride ion (Cl<sup>-</sup>) 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.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref> | Chloride ion (Cl<sup>-</sup>) 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.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref> There's no consensus for a suggested chlhoride upper limit — five brewing textbooks give five different recommendations for the maximum chloride level in brewing water, ranging from 80 to 250 mg/L.<ref name=esslinger/><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><ref name=water/><ref>Eumann M. [https://www.sciencedirect.com/science/article/abs/pii/B9781845690038500095 Chapter 9: Water in brewing.] In: Bamforth CW, ed. ''Brewing: New Technologies.'' Woodhead Publishing; 2006:183–207.</ref> | ||
Chloride should not be confused with [[Chlorine and chloramines|chlorine]] used for disinfection. | |||
Chloride should not be confused with | |||
'''Beer chloride content:''' Does anyone care? | '''Beer chloride content:''' Does anyone care? | ||
Line 21: | Line 16: | ||
In the context of brewing beer, chloride ion has several important effects. | 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.<ref name=water/><ref name=bsp/><ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref><ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</ref><ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.<ref name=hob/> The ratio of chloride to sulfate helps to regulate the saline/bitter character of beer.<ref name=bsp/> The ratio between chloride and [[sulfate]] is thought to be important with regard to regulating the palatability of the beer.<ref name=smart1/> | * '''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.<ref name=water/><ref name=bsp/><ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref><ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</ref><ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.<ref name=hob/> The ratio of chloride to sulfate helps to regulate the saline/bitter character of beer.<ref name=bsp/> The ratio between chloride and [[sulfate]] is thought to be important with regard to regulating the palatability of the beer.<ref name=smart1/> | ||
* '''Corrosion''' - Chloride is corrosive to [[stainless steel]].<ref name=eumann>Eumann M, Schildbach S. [https://onlinelibrary.wiley.com/doi/10.1002/jib.18 125<sup>th</sup> Anniversary review: Water sources and treatment in brewing.] ''J Inst Brew.'' 2012;118:12–21.</ref> | * '''Corrosion''' - Chloride ion is potentially corrosive to [[stainless steel]].<ref name=eumann>Eumann M, Schildbach S. [https://onlinelibrary.wiley.com/doi/10.1002/jib.18 125<sup>th</sup> Anniversary review: Water sources and treatment in brewing.] ''J Inst Brew.'' 2012;118:12–21.</ref> For hot water in prolonged contact with your stainless steel brewing equipment (e.g. a hot liquor tank), ideally the chloride level of the water should be below 50 to 100 mg/L.<ref name=eumann/><ref name=water/><ref name=esslinger>Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | ||
Excessive levels: | Excessive levels: | ||
Line 39: | Line 34: | ||
== See also == | == See also == | ||
* [[Water]] - Expert guide to adjusting water minerals | * [[Water]] - Expert guide to adjusting water minerals | ||
* [[Calcium chloride]] - Brewing salt | |||
* [[Sodium chloride]] - Brewing salt | |||
* [[Potassium chloride]] - Brewing salt | |||
* [[Magnesium chloride]] - Brewing salt | * [[Magnesium chloride]] - Brewing salt | ||
== References == | == References == | ||
[[category:brewing chemistry]] | [[category:brewing chemistry]] |
Revision as of 06:18, 30 April 2024
Please check back later for additional changes
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] There's no consensus for a suggested chlhoride upper limit — five brewing textbooks give five different recommendations for the maximum chloride level in brewing water, ranging from 80 to 250 mg/L.[2][3][1][4]
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][5][6][7][8] The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.[5] 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.[6]
- Corrosion - Chloride ion is potentially corrosive to stainless steel.[9] For hot water in prolonged contact with your stainless steel brewing equipment (e.g. a hot liquor tank), ideally the chloride level of the water should be below 50 to 100 mg/L.[9][1][2]
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.[6]
- 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."[5] (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
- Calcium chloride - Brewing salt
- Sodium chloride - Brewing salt
- Potassium chloride - Brewing salt
- 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.
- ↑ a b 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.
- ↑ Eumann M. Chapter 9: Water in brewing. In: Bamforth CW, ed. Brewing: New Technologies. Woodhead Publishing; 2006:183–207.
- ↑ 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.