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Date: 29 Jul 2006 00:58:37
From: Ian Hunt
Subject: Salt in beer
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My prefered style of ale is strong British bitter (1.055ish) from all grain
( one day I will get close to my favourite commercial ale Timothy Taylors
Landlord, BTW any clone recipes for this would go down well ........Daft
thing is I work within 500 yards of their brewery but not had the nerve to
sneak in and spy their ingredients)
Sorry about that ..............Back to the chase. I have never added salt to
my brews. I've read that a small quantity can add to the flavours, in the
area of 1/2 to 1 tsp per 5 gallon batch. I like my beers well hoppy and
malty without being cloying...........i.e I like a clean aftertaste. Does
anyone add salt to good effect and does this small ammount indeed bring out
the flavours more?
Ian
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Date: 29 Jul 2006 11:18:41
From: Andy Davison
Subject: Re: Salt in beer
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On Saturday 29 July 2006 01:58, Ian Hunt wrote:
> My prefered style of ale is strong British bitter (1.055ish) from all
> grain ( one day I will get close to my favourite commercial ale Timothy
> Taylors Landlord, BTW any clone recipes for this would go down well
> ........Daft thing is I work within 500 yards of their brewery but not had
> the nerve to sneak in and spy their ingredients)
>
> Sorry about that ..............Back to the chase. I have never added salt
> to my brews. I've read that a small quantity can add to the flavours, in
> the area of 1/2 to 1 tsp per 5 gallon batch. I like my beers well hoppy
> and malty without being cloying...........i.e I like a clean aftertaste.
> Does anyone add salt to good effect and does this small ammount indeed
> bring out the flavours more?
I don't add salt. It used to be a UK homebrew thing to add a teaspoon of
salt to the water and boil it and leave for carbonates to precipitate out
(the salt has nothing to do with this happening). Graham Wheeler says he
thinks that as the mash ingredients will provide the chloride ions needed
by the yeast he feels that a salt addition works as a flavour enhancer only
but that you shouldn't be able to taste the salt at all. He suggests half a
teaspoon and then contradicts himself by suggesting 3 teaspoons in BYOBRA.
In the CAMRA guide to homebrewing he says salt is present in greater
quantities in London water so may be added if you are brewing a porter or
other dark beer.
Landlord uses 100% Golden Promise pale malt. In the RAA it says fuggles,
goldings and styrian goldings hops are used. Graham Wheeler's clone recipe
in BYOBRA (which is based on the RAA data) calls for 4280g pale malt, 39g
styrians and 35g fuggles (90 min) and 15g goldings (15 mins) for 23 litres
(5 Imp gallons). Goldings are listed as 5.3%aa, fuggles 4.5%aa and styrians
7.9%aa in the book. OG is 1.042, FG 1.009, ABV 4.4%, IBU is 35 and colour
10 EBC (RAA gives the colour as 20 and most homebrew versions are paler
than the original so it is possible Taylor's have the pale malt kilned a
bit darker than normal).
--
Andy Davison
andy [at] oiyou [dot] ukfsn [dot] org
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Date: 29 Jul 2006 17:19:58
From: Ian Hunt
Subject: Re: Salt in beer
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"Andy Davison" <andydvsn@yahoo.co.uk > wrote in message
news:eafcm3$3jk$1@slavica.ukpost.com...
>
> I don't add salt. It used to be a UK homebrew thing to add a teaspoon of
> salt to the water and boil it and leave for carbonates to precipitate out
> (the salt has nothing to do with this happening). Graham Wheeler says he
> thinks that as the mash ingredients will provide the chloride ions needed
> by the yeast he feels that a salt addition works as a flavour enhancer
> only
> but that you shouldn't be able to taste the salt at all. He suggests half
> a
> teaspoon and then contradicts himself by suggesting 3 teaspoons in BYOBRA.
> In the CAMRA guide to homebrewing he says salt is present in greater
> quantities in London water so may be added if you are brewing a porter or
> other dark beer.
> Landlord uses 100% Golden Promise pale malt. In the RAA it says fuggles,
> goldings and styrian goldings hops are used. Graham Wheeler's clone recipe
> in BYOBRA (which is based on the RAA data) calls for 4280g pale malt, 39g
> styrians and 35g fuggles (90 min) and 15g goldings (15 mins) for 23 litres
> (5 Imp gallons). Goldings are listed as 5.3%aa, fuggles 4.5%aa and
> styrians
> 7.9%aa in the book. OG is 1.042, FG 1.009, ABV 4.4%, IBU is 35 and colour
> 10 EBC (RAA gives the colour as 20 and most homebrew versions are paler
> than the original so it is possible Taylor's have the pale malt kilned a
> bit darker than normal).
> --
> Andy Davison
Thanks for the info. Andy. I was looking at salt as a flavour enhancer, but
in reality my beers tend to have plenty anyway.......So it's hardly worth it
to mess.
The info on Landlord is useful. I've used Golden promise to good effect
before but it isn't the easiest malt to find. ATM I'm using Warminster Maris
Otter pale. I tend to use Fuggles and Goldings in most of my bitter recipes.
Never used Styrian Goldings though. The closest I've got so far is by using
Cascade hops late in the boil.................My latest brew is in secondary
now with some Cascade dry hops.
Cheers
Ian
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Date: 30 Jul 2006 00:51:22
From: Andy Davison
Subject: Re: Salt in beer
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On Saturday 29 July 2006 18:19, Ian Hunt wrote:
> The info on Landlord is useful. I've used Golden promise to good effect
> before but it isn't the easiest malt to find. ATM I'm using Warminster
> Maris Otter pale. I tend to use Fuggles and Goldings in most of my bitter
> recipes. Never used Styrian Goldings though. The closest I've got so far
> is by using Cascade hops late in the boil.................My latest brew
> is in secondary now with some Cascade dry hops.
Styrians are nothing like cascades IMO. I know Greene King Alefresco is
supposed to have cascades in but it shouts styrians at me. Cascade gives a
far more orangey flavour (if you use shed loads of cascade for aroma and
flavour and very little bittering hop you can make a beer that tastes like
Tango BTDTWTTS).
--
Andy Davison
andy [at] oiyou [dot] ukfsn [dot] org
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Date: 29 Jul 2006 02:23:09
From: GeoffT
Subject: Re: Salt in beer
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Never tried it, personally. If I'm looking for a clean bitterness in my
ale I'll use primarily gypsum.
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Date: 29 Jul 2006 04:48:32
From: Scott Sellers
Subject: Re: Salt in beer
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Ian Hunt <ihunt@blueyonder.co.uk >:
>My prefered style of ale is strong British bitter (1.055ish)
>from all grain ( one day I will get close to my favourite
>commercial ale Timothy Taylors Landlord, BTW any clone recipes
>for this would go down well ........Daft thing is I work within
>500 yards of their brewery but not had the nerve to sneak in and
>spy their ingredients)
>Sorry about that ..............Back to the chase. I have never
>added salt to my brews. I've read that a small quantity can add
>to the flavours, in the area of 1/2 to 1 tsp per 5 gallon batch.
>I like my beers well hoppy and malty without being
>cloying...........i.e I like a clean aftertaste. Does anyone add
>salt to good effect and does this small ammount indeed bring out
>the flavours more?
I never have, but my water has around 80ppm sodium and a similar
level of chloride to start. I'm not saying I can isolate the
salt flavor, but my ales do have a nice roundness, at least to my
taste.
If I had low salt levels, I probably would try adding some, just
to see if I was missing something.
cheers,
Scott S
--
Scott Sellers
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Date: 01 Aug 2006 07:49:33
From:
Subject: Re: Salt in beer
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Ian Hunt wrote:
> "rb" <snafu_1@lycos.com> wrote in message
> news:44cf612c$0$5346$88260bb3@news.teranews.com...
> > Ian Hunt wrote:
> >> My prefered style of ale is strong British bitter (1.055ish) from all
> >> grain ( one day I will get close to my favourite commercial ale Timothy
> >> Taylors Landlord, BTW any clone recipes for this would go down well
> >> ........Daft thing is I work within 500 yards of their brewery but not
> >> had the nerve to sneak in and spy their ingredients)
> >>
> >> Sorry about that ..............Back to the chase. I have never added salt
> >> to my brews. I've read that a small quantity can add to the flavours, in
> >> the area of 1/2 to 1 tsp per 5 gallon batch. I like my beers well hoppy
> >> and malty without being cloying...........i.e I like a clean aftertaste.
> >> Does anyone add salt to good effect and does this small ammount indeed
> >> bring out the flavours more?
> >>
> >> Ian
> > Perhaps you might mean 'salts', as in Epsom salts or Burton salts as
> > opposed to normal table salt.
> >
> > rb
>
>
> I did mean Table salt ..............Sodium chloride.
>
> Ian
I hate to say it Ian but I am familiar with that practice of
adding salt to beer yet I can't say I've ever employed such tactics.
I've only known that to be done by some old guys WW2 era, so that their
shitty beer whould fizz at least some. Not a recomended practice. Just
say NO!
Steve
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Date: 02 Aug 2006 00:14:51
From: rb
Subject: Re: Salt in beer
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Ian Hunt wrote:
> My prefered style of ale is strong British bitter (1.055ish) from all grain
> ( one day I will get close to my favourite commercial ale Timothy Taylors
> Landlord, BTW any clone recipes for this would go down well ........Daft
> thing is I work within 500 yards of their brewery but not had the nerve to
> sneak in and spy their ingredients)
>
> Sorry about that ..............Back to the chase. I have never added salt to
> my brews. I've read that a small quantity can add to the flavours, in the
> area of 1/2 to 1 tsp per 5 gallon batch. I like my beers well hoppy and
> malty without being cloying...........i.e I like a clean aftertaste. Does
> anyone add salt to good effect and does this small ammount indeed bring out
> the flavours more?
>
> Ian
>
>
Perhaps you might mean 'salts', as in Epsom salts or Burton salts as
opposed to normal table salt.
rb
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Date: 01 Aug 2006 14:33:42
From: Ian Hunt
Subject: Re: Salt in beer
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"rb" <snafu_1@lycos.com > wrote in message
news:44cf612c$0$5346$88260bb3@news.teranews.com...
> Ian Hunt wrote:
>> My prefered style of ale is strong British bitter (1.055ish) from all
>> grain ( one day I will get close to my favourite commercial ale Timothy
>> Taylors Landlord, BTW any clone recipes for this would go down well
>> ........Daft thing is I work within 500 yards of their brewery but not
>> had the nerve to sneak in and spy their ingredients)
>>
>> Sorry about that ..............Back to the chase. I have never added salt
>> to my brews. I've read that a small quantity can add to the flavours, in
>> the area of 1/2 to 1 tsp per 5 gallon batch. I like my beers well hoppy
>> and malty without being cloying...........i.e I like a clean aftertaste.
>> Does anyone add salt to good effect and does this small ammount indeed
>> bring out the flavours more?
>>
>> Ian
> Perhaps you might mean 'salts', as in Epsom salts or Burton salts as
> opposed to normal table salt.
>
> rb
I did mean Table salt ..............Sodium chloride.
Ian
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Date: 10 Aug 2006 06:52:29
From: brian@yahoo.com
Subject: Re: Salt in beer
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Bernard wrote:
> I am convinced that salt (sodium chloride) does little or nothing to a
> beer taste. It may be another thing if one considers healthiness. Those
> of us who only drink little amounts such as two glasses a day or so, need
> not worry about salt content. However, those who drink considerable
> quantities of liquid, whatever it is beer or water,
> should consider the mineral part of it. I have seen people in pubs,
> drinking anything between 4 and 8 beer bottles per evening, saveral times
> a week. If the drink is lacking sodium ions, the big amount of drink
> going through one's body, will drain some minerals away, which will
> result in a ionic unbalance in their blood, which in turn may lead to health
> problems
> including heart problems. This is called hyponatremia. Heavy beer
> drinkers should therefore make sure that their beer contains some salt,
> not too much.
>
> On Sat, 29 Jul 2006 02:58:37 +0200, Ian Hunt wrote:
>
> > My prefered style of ale is strong British bitter (1.055ish) from all
> > grain ( one day I will get close to my favourite commercial ale Timothy
> > Taylors Landlord, BTW any clone recipes for this would go down well
> > ........Daft thing is I work within 500 yards of their brewery but not
> > had the nerve to sneak in and spy their ingredients)
> >
> > Sorry about that ..............Back to the chase. I have never added
> > salt to my brews. I've read that a small quantity can add to the
> > flavours, in the area of 1/2 to 1 tsp per 5 gallon batch. I like my
> > beers well hoppy and malty without being cloying...........i.e I like a
> > clean aftertaste. Does anyone add salt to good effect and does this
> > small ammount indeed bring out the flavours more?
> >
> > Ian
Thats why they have pretzels or chips or popcorn at the bar. Its for
health reasons, reallly...
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Date: 10 Aug 2006 12:02:50
From: Bernard
Subject: Re: Salt in beer
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I am convinced that salt (sodium chloride) does little or nothing to a
beer taste. It may be another thing if one considers healthiness. Those
of us who only drink little amounts such as two glasses a day or so, need
not worry about salt content. However, those who drink considerable
quantities of liquid, whatever it is beer or water,
should consider the mineral part of it. I have seen people in pubs,
drinking anything between 4 and 8 beer bottles per evening, saveral times
a week. If the drink is lacking sodium ions, the big amount of drink
going through one's body, will drain some minerals away, which will
result in a ionic unbalance in their blood, which in turn may lead to health
problems
including heart problems. This is called hyponatremia. Heavy beer
drinkers should therefore make sure that their beer contains some salt,
not too much.
On Sat, 29 Jul 2006 02:58:37 +0200, Ian Hunt wrote:
> My prefered style of ale is strong British bitter (1.055ish) from all
> grain ( one day I will get close to my favourite commercial ale Timothy
> Taylors Landlord, BTW any clone recipes for this would go down well
> ........Daft thing is I work within 500 yards of their brewery but not
> had the nerve to sneak in and spy their ingredients)
>
> Sorry about that ..............Back to the chase. I have never added
> salt to my brews. I've read that a small quantity can add to the
> flavours, in the area of 1/2 to 1 tsp per 5 gallon batch. I like my
> beers well hoppy and malty without being cloying...........i.e I like a
> clean aftertaste. Does anyone add salt to good effect and does this
> small ammount indeed bring out the flavours more?
>
> Ian
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