Author Topic: NaCl?  (Read 1202 times)

Offline erockrph

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Re: NaCl?
« Reply #15 on: January 23, 2018, 06:51:53 PM »
I just saw this recent xBmt and found the results quite interesting. The test beer was brewed with 100 ppm of sodium, and the experimenter found that it led to cleaner flavors, a more pronounced hop aroma, and a crisper finish compared to the low sodium (8 ppm) control beer, and without a noticible saltiness. The other tasters were split over which version they preferred, but this does seem to support the notion that increased sodium levels have an impact on the beer (and potentially a positive impact).

It also sounds like there is quite a bit of headroom above the usual 40-50 ppm I shoot for. I might try bumping this to the 80ppm range on my next pale lager to test this out.

Here's the xBmt:

http://brulosophy.com/2018/01/22/water-chemistry-pt-10-the-impact-of-sodium-on-beer-exbeeriment-results/
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline klickitat jim

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Re: NaCl?
« Reply #16 on: January 23, 2018, 07:01:56 PM »
I have wondered, 2 or 3g of Na doesn't seem like much in 6gal of beer. I might replace my CaCl with NaCl on my next APA just for kicks

Offline mabrungard

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Re: NaCl?
« Reply #17 on: January 23, 2018, 07:04:37 PM »
While sodium isn't the big, bad boogey man that some make it out to be, I wouldn't purposely bump sodium content up too much for most brews. As I've mentioned in the past, sodium can have beneficial flavor effects in beer...just don't overdo it.

The World Health Organization has established an aesthetic limit for sodium in drinking water as 250 ppm. That is generally the point at which most people can taste 'salty' flavor. As shown in the Brulosophy trials, 100 ppm sodium doesn't taste salty at all in beer.

While you can try elevated sodium in your beers, I caution against levels greater than about 70 ppm. I get minerally perceptions above that level. Not bad, just different. This is especially true when the sulfate level in the water is greater than 100 ppm. Sodium and sulfate at high levels do not play well on your palate.

Enjoy!
Martin B
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Offline klickitat jim

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Re: NaCl?
« Reply #18 on: January 23, 2018, 07:15:38 PM »
My quick check...  getting my Cl from NaCl end up with
107Ca 10Mg 73Na 101Cl 217SO4
Calculater says I'll need an extra 1ml of Lactic than normal. Usually 4.5ml on this beer, now 5.5ml

Offline mabrungard

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Re: NaCl?
« Reply #19 on: January 23, 2018, 09:11:38 PM »
107Ca 10Mg 73Na 101Cl 217SO4

I don't know what your goals are for this brew, but I'm leery of having that much sodium along with the elevated chloride and sulfate levels. If this is for an IPA, I would decrease both Na and Cl by about half.
Martin B
Carmel, IN

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Offline klickitat jim

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Re: NaCl?
« Reply #20 on: January 23, 2018, 09:18:29 PM »
107Ca 10Mg 73Na 101Cl 217SO4

I don't know what your goals are for this brew, but I'm leery of having that much sodium along with the elevated chloride and sulfate levels. If this is for an IPA, I would decrease both Na and Cl by about half.
APA ish... thanks Martin, I'll make that change


Edit, now at

107Ca 10Mg 40Na 50Cl 217SO4
« Last Edit: January 23, 2018, 09:22:52 PM by klickitat jim »