Author Topic: Magnesium!  (Read 844 times)

Offline yso191

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Magnesium!
« on: February 26, 2016, 09:17:35 PM »
Well I think I finally cracked the code on IPA's.  I have had success in every aspect of IPA brewing with the exception of perceived bitterness.  I've tried 100+ (calculated) IBU's, different bittering hops, hop shots, higher pH, different yeasts, Chloride to sulfate ratio (64/300)... and always my IPA's come out tasting like a darn fine Pale Ale.

Then on this last iteration I bumped the magnesium to 23.5 ppm.  Voila!  I have bitterness!
Steve
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Offline mabrungard

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Re: Magnesium!
« Reply #1 on: February 26, 2016, 09:37:01 PM »
I'm glad someone finally agrees with me. Mg is OK in bittered styles.
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Online dmtaylor

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Re: Magnesium!
« Reply #2 on: February 26, 2016, 09:45:48 PM »
Well sure, it might have its place.  23 ppm is reasonable.  The trouble is, if you go really any higher than that, it can taste like poison, very nasty.  Just..... be careful with it.
Dave

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Offline Wort-H.O.G.

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Re: Magnesium!
« Reply #3 on: February 26, 2016, 09:55:54 PM »
I'm glad someone finally agrees with me. Mg is OK in bittered styles.

I actually think its ok in many style-albeit lower levels. Ive used epsom salt to gain sulfate without driving calcium levels up...and for lagers that's what I want.
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Online denny

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Re: Magnesium!
« Reply #4 on: February 26, 2016, 09:57:17 PM »
I'm glad someone finally agrees with me. Mg is OK in bittered styles.

Totally agree.
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Offline Wort-H.O.G.

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Re: Magnesium!
« Reply #5 on: February 26, 2016, 10:03:25 PM »
my usuall water profiles are:
IPA-  50ppm calcium, 21ppm magnesium, 15pm sodium, 142ppm sulfate, 48ppm chloride.

Pils- 35ppm calcium, 17ppm magnesium, 10ppm sodium, 90ppm sulfate, 60ppm chloride.
Ken- Chagrin Falls, OH
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Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline klickitat jim

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Re: Magnesium!
« Reply #6 on: February 26, 2016, 10:10:14 PM »
My well has about 10ppm Mg and 8ppm Na. Lately when I build water I add to those levels. I think it makes a difference vs absolute zero.

Offline brewinhard

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Re: Magnesium!
« Reply #7 on: February 26, 2016, 11:10:18 PM »
I'm glad someone finally agrees with me. Mg is OK in bittered styles.

I actually think its ok in many style-albeit lower levels. Ive used epsom salt to gain sulfate without driving calcium levels up...and for lagers that's what I want.

+1.  I also think that Mg helps to round out the bitterness helping to enhance it.