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Excessively high sulfate and chloride levels at the same time lead to harsh flavors. They also note that the potential strategy of maximizing both sulfate and chloride at the same time to emphasize both malt and hops does not work. Typically brewing water has 50-250 ppm of sulfate and 0-250 ppm of chloride. They mention that a prerequisite for using the ratio is that some modest level of both sulfate and chloride must be in the water to start with. 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.
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Sulfate ions, in contrast, tend to accentuate hop flavors and bitternes, often leading to the perception of a drier and cleaner finish.
#How to calculate ppm in wine full#
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. 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.