hexmonkey
Well-Known Member
In several podcasts on water chemistry, Palmer mentions that the pH isn't as important as the chloride to sulfate ratio. He has said that this is because the acidity of the grains will buffer most of the alkalinity of the water.
He goes on to say that the chloride to sulfate ratio has more to do with the flavor outcome of the final beer because chloride enhances malt character while sulfate enhances hops character.
But does this mean that a 50/50 ratio of chloride to sulfate will make an evenly balanced beer, all other things being equal? Or for that matter, is it a direct relationship from this ratio to the flavor profile (i.e., 60/40 Cl/SO4 = maltiness and 40/60 Cl/SO4 = hoppiness)?
He goes on to say that the chloride to sulfate ratio has more to do with the flavor outcome of the final beer because chloride enhances malt character while sulfate enhances hops character.
But does this mean that a 50/50 ratio of chloride to sulfate will make an evenly balanced beer, all other things being equal? Or for that matter, is it a direct relationship from this ratio to the flavor profile (i.e., 60/40 Cl/SO4 = maltiness and 40/60 Cl/SO4 = hoppiness)?