Author Topic: Salt in brown ales?  (Read 583 times)

Offline Lazy Ant Brewing

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Salt in brown ales?
« on: November 13, 2016, 01:17:01 PM »
I saw the article on Gose in the latest edition of BYO and wondered if anyone ever adds salt to beers in the dark part of the spectrum?  And if so, what quantity of salt?

Unfortunately, I just bottled some stout before the idea popped into my head, so I missed the opportunity of trying it.  Next time I may add some salt to the last half gallon in the bottling bucket and see how it will taste.

Thanks in advance for your comments.
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Offline dmtaylor

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Re: Salt in brown ales?
« Reply #1 on: November 13, 2016, 02:39:34 PM »
A little salt is rarely a bad idea.  A pinch is good, maybe 1/4 teaspoon in 5 gallons.  If you used much more than that, it could risk tasting more like a seawater oyster stout.
Dave

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Offline JJeffers09

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Re: Salt in brown ales?
« Reply #2 on: November 13, 2016, 02:41:33 PM »
I have had an oyster stout, it was good

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Offline erockrph

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Re: Salt in brown ales?
« Reply #3 on: November 16, 2016, 03:17:38 AM »
I like a bit of sodium in my malty beers. I don't know if you're looking to actually taste the salt, but I find about 50-70ppm of sodium (from kosher salt and/or baking soda) will boost some of the malt character without actually tasting like salt.

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