![]() ![]() John Palmer and Colin Kaminski cover the ratio in their book Water: A Comprehensive Guide for Brewers (Amazon affiliate link) on p149. Note that some references have it listed as “Chloride to Sulfate ratio” which is basically the same measure but inverted. Ratios below 1 tend to lend more malt character and those above 1 tend to enhance the hop character of a beer. A ratio of around 1:1 (or 1.0) is considered balanced in that the water will neither enhance the malt or hop flavor. ![]() You simply divide sulfate by the chloride ion concentration. The Sulfate to Chloride ratio can be stated simply as the ratio of sulfate (SO4) ions (in ppm or mg/l) to the concentration of Chloride (Cl) ions. Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs. Sulfate ions, in contrast, tend to accentuate hop flavors and bitternes, often leading to the perception of a drier and cleaner finish. Chloride concentrations in excess of 200 ppm in particular tend to give a full malty taste. The Sulfate to Chloride RatioĬhloride ions tend to enhance the malty aspects of beer, as well as enhance the perception of mouthfeel. In fact, it is probably second only to mash pH when we discuss the flavor impacts of water as a beer ingredient. View attachment recipes.Follow week I look at the Sulfate to Chloride ratio and how it can have a significant impact on the perceived bitterness of your beer. Yeast Starter: 1100ml created with 110g DME and 2 drops Fermcap. Water Profile: Using DI water as the base. Single Infusion, Medium Body, No Mash OutĦ0 min Mash In Add 4.29 gal of water at 165.3 F 155.0 Fĥ min Step Add 2.07 gal of water at 197.7 F 168.0 Fĥ min Step Add 2.07 gal of water at 168.0 F 168.0 F Mash Schedule: Single Infusion, Medium Body, No Mash Out ![]() Thanks!Ĥ.0 oz Rice Hulls (0.0 SRM) Adjunct 2.56 %Ħ lbs White Wheat Malt (2.4 SRM) Grain 61.54 %ģ lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 30.77 %Ĩ.0 oz Wheat, Flaked (1.6 SRM) Grain 5.13 %ġ.30 oz Spalt (60 min) Hops 7.8 IBUĠ.75 oz Spalt (20 min) Hops 2.7 IBUġ Pkgs Hefeweizen Ale (White Labs #WLP300) [StartYeast-Wheat Let me know what you guys think of the water profile. The smell has subsided since then but it caught me by surprise. The first 24hours it gave off very little smell but in the second 24 hours it gave off a very strong sulfur aroma that filled most of the basement. The ferment was kept at ~62 but has bumped up to 63 in the past 24hours. The fermentation is winding down a little about 48 hours after pitching a 1100ml starter. Let me know what you thinkīelow are the additions I used for the sparge and mash water combined for 8.36 gallons total.Īccording to Palmer's spreadsheet this should support a 4-9 SRM beer which I thought was close enough while maintaining a decent soft water with a low Cl:SO4 level and relatively low Ca and HCO3. Below is the profile I used and the additions I used to get there. I wanted to keep it soft but not too soft that it could not handle the 3.6 SRM. Then I got frustrated and designed my own water. ![]() Well I didn't get any responses in time for my brewing so I went with info that I found on here and the green forum. ![]()
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