Gypsum in a Lager

[Morrey]

Should Gypsum be avoided in a Mexican Lager using WLP940?

 

[FVillatoro]

It depends on the lager style really.

For a Mexican lager I would keep the water very soft and just add enough CaCl to give me the 40-50PPM that's beneficial in the mash, and keep all other salts to a minimum - I would also do this for a Kolsch and other softer styles.

Some styles actually require quite a bit of gypsum such as a Vienna lager for it's drying finish. Even more so is the Dortmunder style which has significant mineral additions and specially Gypsum (300ppm of sulfate & 100 of chloride) which is in the same park as many American Pale Ale profiles.

All in all it depends on the style and yeast and what you are trying to achieve.

Try a Warsteiner Pilner if you ever get the chance - it has a very prominent sulfur aroma to it which I enjoy and is typical of the style.

 

[Morrey]

I read an article warning to avoid gypsum in Mexican Lagers (recipe used WLP940) saying that gypsum's chemical composition may enhance sulfur off flavors this beer may produce. Your reply is very much in keeping with this logic. When I brew it, I plan to follow your advice and use only minimal CaCl, eliminating gypsum altogether. With RO water, no problem.

I have always enjoyed Warsteiner Pilsners, or at least the commercially available products. Is there a particular yeast you feel is suited for a clone of this beer? (Probably the water profile is important too)

 

[FVillatoro]

I read an article warning to avoid gypsum in Mexican Lagers (recipe used WLP940) saying that gypsum's chemical composition may enhance sulfur off flavors this beer may produce. Your reply is very much in keeping with this logic. When I brew it, I plan to follow your advice and use only minimal CaCl, eliminating gypsum altogether. With RO water, no problem.

I have always enjoyed Warsteiner Pilsners, or at least the commercially available products. Is there a particular yeast you feel is suited for a clone of this beer? (Probably the water profile is important too)

Heya! Unfortunately I don't know of a yeast that would work, but i've read that BOHEMIAN LAGER yeast from Whitelabs is good match for Warsteiner, as well as WLP800 Pilsner Lager Yeast - I haven't used either myself.

One more thing to keep in mind is the mash PH with using very soft water. Do you control your mash pH? Since you are not going to be using many salts/minerals you may need some lactic acid to keep you in the 5.2-5.4 range that helps gives soft beers a nice crispness.

 

[mabrungard]

I don't believe that a modest sulfate level would contribute much to sulfur character in beer. With that said, I don't believe that a Mexican lager should have much sulfate in its brewing water. While we're at it, not much of anything else. But you would want modest levels (>20 ppm and <50 ppm) of sulfate and chloride to help the beer avoid being 'bland'.

 

[Morrey]

Heya! Unfortunately I don't know of a yeast that would work, but i've read that BOHEMIAN LAGER yeast from Whitelabs is good match for Warsteiner, as well as WLP800 Pilsner Lager Yeast - I haven't used either myself.

One more thing to keep in mind is the mash PH with using very soft water. Do you control your mash pH? Since you are not going to be using many salts/minerals you may need some lactic acid to keep you in the 5.2-5.4 range that helps gives soft beers a nice crispness.

Thanks again! Yes, I use Bru N Water program as you'll see Martin himself added to our thread.

I had Ward Labs test my municipal water and use lactic acid to adjust my ph levels after inputting the salts I plan to use for the particular beer I am brewing. I still take a ph reading on my water before each brew as I see that particular number moving around from week to week. I put that current number in the program and finalize my adjustments.

 

[mabrungard]

By the way, AHA members can review an article on brewing water for Mexican Lagers in a recent issue of Zymurgy magazine. It includes a bit more discussion on this subject than I provided above.