Author: Matt Del Fiacco
An easy-to-overlook aspect of the brewing process, adjusting the ion profile of the water used to make beer has been shown to have quite the perceptible impact. In doing this, brewers tend to rely on a handful of minerals, the most commonly discussed being gypsum and calcium chloride. However, another mineral that gets less attention, perhaps due to its association as a flavor enhancer for food, is standard table salt.
Table salt is a chemical compound comprised of sodium (Na) and chloride (Cl), the latter of which is known to accentuate malt roundness similarly to the way calcium chloride does. While some refrain from using table salt due to concerns the sodium will lead to a salty tasting product, results from a recent xBmt showed that even though tasters could distinguish between beers made with low and high amounts of table salt, preference for either was split.
Typically, mineral additions are made either to the brewing water prior to mashing in or toward the beginning of the mash step. As someone who makes cider often, I’ve gotten used to adjusting the finished product at packaging, something another past xBmt has shown is a viable option for beer, though seems rarely practiced. Inspired by the findings of both Jake’s and Marshall’s previous xBmts, I decided to see how post-fermentation additions of table salt would impact beer.
| PURPOSE |
The evaluate the differences between a beer with table salt added at packaging and one packaged without table salt.
| METHODS |
Seeing as table salt increases chloride levels, which is known to enhance malt character, I brewed a simple Irish Red Ale for this xBmt.
Red Dead Sea
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 19.2 IBUs | 17.0 SRM | 1.045 | 1.012 | 4.3 % |
| Actuals | 1.042 | 1.008 | 4.5 % | |||
Fermentables
| Name | Amount | % |
|---|---|---|
| Viking Pale Ale Malt | 8.125 lbs | 84.97 |
| Crystal, Medium (Simpsons) | 8 oz | 5.23 |
| Maize, Flaked (Thomas Fawcett) | 8 oz | 5.23 |
| Crystal, Dark (Simpsons) | 4 oz | 2.61 |
| Roasted Barley (Simpsons) | 3 oz | 1.96 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings (EKG) | 18.6 g | 60 min | Boil | Pellet | 5 |
| East Kent Goldings (EKG) | 15.8 g | 30 min | Boil | Pellet | 5 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Darkness (A10) | Imperial Yeast | 73% | 62°F - 72°F |
Notes
| Water profile: Ca 80 | Mg 0 | Na 8 | SO4 104 | Cl 68 |
Download
| Download this recipe's BeerXML file |
After collecting two similar volumes of water, I turned on the elements to get each warming up.
I then moved on to weighing out and milling two identical sets of grain, leaving out the roasted grains.
I milled the roasted grains separately, as they would be added to each mash toward the end of the rest. My goal in doing this was to measure the impact just the table salt additions would have on mash pH.
Once strike temperature was reached, I stirred in the grains then checked to ensure each batch was at the same mash temperature.
During the mash rest, I weighed out the kettle hop additions.
Twenty minutes into each mash, I stole samples for pH measurement and found they were nearly identical.
Following each 60 minute mash rest, I removed the grains and brought the worts to a rolling boil.
When the 60 minute boils were finished, I quickly chilled the wort during transfer to sanitized fermenters. I then stole some remnant wort and made a vitality starter with two pouches of Imperial Yeast A10 Darkness.
Hydrometer measurements showed the worts to be about 0.001 SG points apart, nothing drastic enough to worry about.
The filled fermentors were placed in temperature controlled fermentation chambers where they were left to finish chilling for a few hours before I returned to pitch the yeast. The beers fermented next to each other at 66°F/19°C for 9 days, at which point hydrometer measurements indicated both had reached FG.
In preparation for packaging, I dissolved 13 grams of table salt in boiled RO water then added it to one keg, which given the beer volume, led to approximately 200 ppm of sodium and 300 ppm of chloride. The other batch was left alone.
The filled kegs were then placed in my keezer and allowed to cold condition for a couple weeks before they were ready to serve to tasters.
| RESULTS |
Special thanks to the C.H.A.O.S. Homebrew Club for allowing me to collect data at their annual BrewBQ Festival! A total of 30 people of varying levels of experience participated in this xBmt. Each participant was served 1 sample of the beer packaged with table salt and 2 samples of the beer packaged without table salt in different colored opaque cups then asked to identify the unique sample. At this sample size, 15 tasters (p<0.05) would have had to identify the unique sample in order to reach statistical significance, while a total of 16 (p=0.002) made the accurate selection. These results indicate participants in this xBmt were able to reliably distinguish an Irish Red Ale packaged with a dose of table salt from one packaged without table salt.
The 16 participants who made the accurate selection on the triangle test were instructed to complete a brief preference survey comparing only the beers that were different. A total of 4 tasters reported preferring the beer with table salt added at packaging, 10 liked the beer packaged without table salt, and 2 had no preference despite noticing a difference.
My Impressions: Out of the five triangle tests I attempted, I correctly identified the unique sample four times. To me, the beers had a similar malt aroma, but the one packaged with salt seemed to have a bit sweeter and more caramel-like like flavor compared to the unsalted beer. It also seemed the salt produced a fuller mouthfeel.
| DISCUSSION |
The first sip of a new batch of beer can be disappointing or energizing, depending on the results, but either way it’s typically seen as the litmus test for whether it’s a success or a failure. In the search for ways to save a failed batch, many brewers turn to methods like souring, distilling, or extended aging. The fact tasters were able to distinguish a beer made with salt added at packaging from one that went unsalted suggests post-fermentation mineral additions may provide another alternative, even if they didn’t prefer the adjusted beer in this particular case.
A few participants in this xBmt noted the salt-dosed Irish Red Ale had a “meaty” character to it and was generally richer than the non-dosed batch. Interestingly, only two people specifically noted a salty flavor in the dosed sample, which is odd considering the exceptionally large amount it received. Several tasters also reported perceiving a sweetness in the salt-dosed beer, suggesting a simple addition of table salt could be a way to tweak a batch that turned out a bit too dry.
While I thought both of these beers were pleasant, I definitely preferred the batch that was not dosed with salt. The salted beer had a curious savory quality to it, which I presume may be what some tasters meant by “meaty,” which I think may be more appropriate in Porter or Stout. I can’t say I plan to make adding table salt to my beers the norm, but I’m glad to know there’s another lever I can adjust when needed.
If you have any thoughts about this xBmt, please do not hesitate to share in the comments section below!
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13 thoughts on “exBEERiment | Water Chemistry: Impact Adding Table Salt At Packaging Has On Irish Red Ale”
Why did you brew two separate batches when the change being tested occurred at kegging? Wouldn’t it be experimentally better to brew a single batch then split it between the two kegs? This would eliminate any possibility of differences before that point (i.e. small differences in fermentation, contaminations, etc.).
Hey Dana, you’re absolutely correct. This batch was actually equalized prior to fermentation due to those small discrepancies in the OG and pH, but were fermented separately. A better test design would be to equalize the batches once again post fermentation.
Why so much salt? Why not add a more realistic 50-60 ppm boost of the Na+ and Cl- ions?
Two reasons. The first was drawing inspiration from the previous salt experiment, the second was aiming for the upper-threshold that is defined in the Bru’n Water Water Knowledge page. This beer was only about 50 ppm less than what would be around Gose levels, according to that source.
I was hoping this experiment would test adding salt(s) at legging vs pre-mash. I would love to see the results there!
Excellent idea, definitely one I am interested in as well. I’ll throw it out to the team!
I think this experiment could be refined by making one 10 gallon batch and kegging in 2.5 gallons with 0 salt, 50ppm, 100ppm, and 200ppm. THen do three triangle tests against the no salt. ALso, the salt appears to have lightened the beer when I look at the two glass. I never add any sodium to any beer I brew and would like to know why anyone does in the first place? Further what criterion was used to select an Irish Red Ale? Keep up the good work!
Excellent suggestion! Definitely something to keep in mind for the future post-ferm adjustments experiments. I have a few ideas there.
The color difference is likely just lighting, I didn’t notice a particular difference in color in the beers.
Typically, people will increase sodium in order to accentuate the “fullness” of a beer, a rounded character. This was also the reason I decided on an Irish Red Ale, a malty beer that would still be in style with a full, rounded malt character. Some participants described it as “meaty”, and I definitely didn’t prefer it.
How much water did you mix the salt with? Assuming you didn’t add the equivalent amount of RO water to the other beer, that could explain the colour difference… If in fact there was one.
I’m surprised you didn’t add an equal amount of unsalted RO water to the other keg to remove the variable of adding the extra water. Unless it was just a tiny amount.
It was about half a cup, only a small amount of salt so not a lot was needed. Agree entirely it would have been more consistent to add some boiled RO to the other keg as well.
I’m glad you went with such a high ppm dose of Na. It’s nice to hear how the upper thresholds effect peoples perceptions of the beer. I often use table salt as part of my water prep just not to that concentration of course. I’ve also done quite a few post fermentation water adjustments and think it’s an excellent tool help pump up a beer that didn’t turn out as expected. Great job!
You said “table salt” so that is going to also have anti caking agents and probably iodine. I would sub in non iodised “kosher” salt, even that you need to check though because many have anti caking agents also. One I have seen fairly often is yellow prussiate of soda, which sounds better than the actual chemical name Sodium ferrocyanide.