21 replies to this topic

[tag]

I have read a post by a homebewer that he prefers at least 30 ppm of chloride and sulfate in his pale lagers for a better flavor profile.

[Brauer]

As I was playing with the EZ_Water sheet, I noticed that as I added Kosher Salt (or Non-Iodized salt) to the mash, it leaned my Chloride-to-Sulfate ratio towards the malty side which I did not expect. I see that the sheet clearly shows that salt "raises Cl:So ratio" but it surprised me.

This is when a little high school chemistry can come in handy: NaCl = salt.I've never tried this in a pale beer, because I usually have CaCl₂ in them, but I add it to my dark beers reasonably often. I do have a friend that routinely shakes salt in his Light Lagers, though. I guess the thing to watch out for is that Na can start to play poorly with hops at high levels, but it shouldn't matter at 40 ppm or at your typical hopping levels.For a few of my friends, Kosher Salt is Table Salt, for obvious reasons.