Chloride
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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] Recent books have higher recommendations,[5][6] so Brewing Forward suggests a chloride upper limit of 250 mg/L for most styles of beer. Beyond that, chloride begins to taste salty. A chloride level up to 400 mg/L may be used for styles like Gose that intentionally have a mineral flavor.[1] Excessive levels of chloride in the water (i.e. 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]
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 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 Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ a b c d 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.