Chloride: Difference between revisions
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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> In textbooks, there's a wide range of suggestions for the upper limit of chloride in brewing water, ranging from 80 to 250 mg/L.<ref name=water/><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>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><ref name=barfar>Barth R, Farber M. [[Library|''Mastering Brewing Science: Quality and Production.'']] Wiley; 2019:114.</ref> Recent books have higher recommendations,<ref name=hob/><ref name=barfar/> so Brewing Forward suggests a chloride upper limit of 250 mg/L for most styles of beer. A chloride level up to 400 mg/L may be used for styles like [[Gose]] that intentionally have a mineral flavor quality.<ref name=water/> | ||
Chloride should not be confused with [[Chlorine and chloramines|chlorine]] used for disinfection. | Chloride should not be confused with [[Chlorine and chloramines|chlorine]] used for disinfection. | ||
Revision as of 07:08, 30 April 2024
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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] In textbooks, there's a wide range of suggestions for the upper limit of chloride in brewing water, ranging from 80 to 250 mg/L.[1][2][3][4][5] Recent books have higher recommendations,[6][5] so Brewing Forward suggests a chloride upper limit of 250 mg/L for most styles of beer. A chloride level up to 400 mg/L may be used for styles like Gose that intentionally have a mineral flavor quality.[1]
Chloride should not be confused with chlorine used for disinfection.
Beer chloride content: ?
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][6][7][8][9] The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.[6] 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.[7]
- Corrosion - Chloride ion is potentially corrosive to stainless steel.[10] 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.[10][1][2]
Excessive levels:
- High levels of chloride can give beer a salty or pasty texture and detract from drinkability.[7]
- 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."[6] (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 j 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 Barth R, Farber M. Mastering Brewing Science: Quality and Production. Wiley; 2019:114.
- ↑ a b c d 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.