Chloride does not seem THST important.

[Grinder12000]

Now that I'm typing on a REAL keyboard I can correct spelling LOL

Just looking at famous water profiles it seems that concentrations of Cl are topping off around 60ppm. So can I assume that concentrations in the 100s is not that wonderful?

Palmer says >250 is bad. If I added 1 gram per gallon I would be in the 140 range which seems safe enough for fullness. Is fullness = mouthfeel?

 

[mabrungard]

Of the historic profiles that I've researched and included in Bru'n Water, only 1 or 2 have chloride concentrations greater than 100 ppm. One of those is Dortmund and its reknowned for providing Dortmund Export a minerally flavor perception. Based on that finding, I suggest that most brewers would be wise to try and keep their chloride level under 100 ppm in most cases. The suggestion that Palmer makes that 250 ppm chloride is OK in any beer is folly. There is no way that a beer (excepting a Gose) is going to turn out well with that level of chloride. He needs to prove to me that it is OK. I don't think so.

Grinder, if you are OK with having some minerally flavor in a particular beer, then its OK to have 140 ppm. If you want the water to be in the background, then you might want to tone that level down a bit.