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]] and [[malt]]. 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 a wide range of suggestions for the maximum level 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 name=eumbam>Eumann M. [https://www.sciencedirect.com/science/article/abs/pii/B9781845690038500095 Chapter 9: Water in brewing.] In: Bamforth CW, ed. [[Library|''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> In line with the more recent books, we recommend a maximum chloride level of 250 mg/L for most styles of beer.<ref name=barfar/><ref name=hob/> Above that, chloride begins to taste salty. For styles like [[Gose]] that intentionally have a salty or mineral flavor, a chloride level up to 400 mg/L may be used.<ref name=water/> Excessive levels of chloride in the water (over 400 mg/L) can have adverse effects on beer flavor and detract from drinkability.<ref name=water/><ref name=smart1/> Yeast performance can also be negatively affected, especially over 500 mg/L.<ref name=water/>


* A chloride level below 100 ppm is suggested due to the potential for salty taste and corrosion.<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>
Chloride ion should not be confused with [[Chlorine and chloramines|chlorine]] used for disinfection.
* It's recommended to keep the level of chloride in brewing water below 200 ppm (mg/L).<ref name=water/>
* 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>


 
'''Beer chloride content:''' ?
Chloride should not be confused with "[[chlorine removal|chlorine]]" used for disinfection.
 
'''Beer chloride content:''' Does anyone care?


== Potential sources of chloride ==
== Potential sources of chloride ==
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== Effects of chloride ==
== Effects of chloride ==
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 250 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/> Excessive levels can give beer a "pasty texture".<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> 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.<ref name=eumann/> Chloride is corrosive to stainless steel at concentrations greater than 100ppm.<ref name=water/>
* '''Clarification''' - Over 300 ppm, chloride can have negative effects on beer clarification, body, and colloidal stability.<ref name=water/> High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.<ref name=bsp/>
 
* '''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><ref name=eumbam/> If any chloride-containing salts will be used, they should be added immediately prior to mash-in in order to avoid prolonged contact. The corrosive effects of chloride disappear once the water becomes wort.<ref name=eumbam/>
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.<ref name=smart1/>
* High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.<ref name=bsp/>
* The positive flavor effects are "enhanced by increasing concentrations, from 200 to 400 mg/L."<ref name=hob/> (beer concentration?)
* over 250 ppm - salty taste<ref name=water/> (brewing water concentration?)
* over 300 ppm - chloride can have negative effects on beer clarification, body, and colloidal stability.<ref name=water/>
* over 300 ppm - negatively affect yeast health.<ref name=water/>
* over 400 ppm - adverse effects on beer flavor.<ref name=water/>
* over 500 ppm - Fermentation rate is affected.<ref name=water/>


== How to adjust the chloride level ==
== How to adjust the chloride level ==
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== 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 23:35, 30 April 2024

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Please check back later for additional changes

Chloride ion (Cl-) is a mineral naturally present in water and malt. The chloride ion helps accentuate the malt sweetness, the palate fullness of beer, and the roundedness of the flavors.[1] There's a wide range of suggestions for the maximum level of chloride in brewing water, ranging from 80 to 250 mg/L.[1][2][3][4][5] In line with the more recent books, we recommend a maximum chloride level of 250 mg/L for most styles of beer.[5][6] Above that, chloride begins to taste salty. For styles like Gose that intentionally have a salty or mineral flavor, a chloride level up to 400 mg/L may be used.[1] Excessive levels of chloride in the water (over 400 mg/L) can have adverse effects on beer flavor and detract from drinkability.[1][7] Yeast performance can also be negatively affected, especially over 500 mg/L.[1]

Chloride ion 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 250 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] Excessive levels can give beer a "pasty texture".[7]
  • Clarification - Over 300 ppm, chloride can have negative effects on beer clarification, body, and colloidal stability.[1] High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.[3]
  • 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][4] If any chloride-containing salts will be used, they should be added immediately prior to mash-in in order to avoid prolonged contact. The corrosive effects of chloride disappear once the water becomes wort.[4]

How to adjust the chloride level

Chloride ion may be added with calcium chloride, sodium chloride, potassium chloride, or magnesium chloride salts.

See also

References

  1. ↑ a b c d e f g h Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
  2. ↑ 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.
  3. ↑ a b c d Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
  4. ↑ a b c Eumann M. Chapter 9: Water in brewing. In: Bamforth CW, ed. Brewing: New Technologies. Woodhead Publishing; 2006:183–207.
  5. ↑ a b Barth R, Farber M. Mastering Brewing Science: Quality and Production. Wiley; 2019:114.
  6. ↑ a b c Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
  7. ↑ a b c d Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
  8. ↑ Comrie AA. Brewing liquor—a review. J Inst Brew. 1967;73(4):335–346.
  9. ↑ 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.
  10. ↑ a b Eumann M, Schildbach S. 125th Anniversary review: Water sources and treatment in brewing. J Inst Brew. 2012;118:12–21.
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