Water treatment for steeped grain recipes

[Craigerrr]

My opinion on adding Chlorides to accentuate Malt flavors, or adding say Gypsum to accentuate hops in an extract brew, with or without steeping grains.
It won't make a perceptible difference when you add them, unless of course you are adding them to the glass when you are drinking.
Brewing is essentially cooking, when you add the salt to the sauce won't really have much effect on result, as long as you add it before you simmer (boil in the case of beer).
Think of adding minerals to your glass like adding salt when the food is on your plate. Of course we do that when we eat, but I am pretty confident that nobody adds chlorides or sulfates to their glass. I have however added salt to beer, it use to be very common in a bar I frequented in my 20's. They made their own beer, and had salt on the tables for that very purpose. I guess it never occurred to them that they could add some to the brewing process...
Bottom line is that you aren't depending on the steeping grains for any gravity points, just flavor and color.
The steeping grains are essentially a "seasoning/flavoring" ingredient.
Ask questions, Brew, Learn, Repeat!
Cheers

 

[NorthCoastBrewer]

Bottom line is that you aren't depending on the steeping grains for any gravity points, just flavor and color.

I'll agree with "not depending on" steeping grains for gravity points. But the additional gravity points are measurable (around 5% of OG) - and - in the case of crystal malts are ferment-able as well. Occasionally, when I discard old grains, I'll make a wort with specialty grains (steep / pasteurize / chill), measure OG, then add yeast. With crystal malts, FG has always been lower than OG. With roasted malts, FG is pretty much the same as OG.

I am pretty confident that nobody adds chlorides or sulfates to their glass.

On a regular basis, I don't. But when "dialing" in a new recipe, or using a different brand of extract with an existing recipe, I often will - especially if I want to adjust the recipe with that information. It's mostly S04 & Cl that I adjust; some (but not all) brands of extract can benefit from Na as well.

Over in HomeBrewTalk, 2013 - 2017 (?) seems to have been the "golden era" for creativity with DME with numerous topcs on adjusting extract based wort with minerals. Since then, forum wisdom (across all the US based forums) seems to have forgot much of that knowledge.

 

[Craigerrr]

We can agree to disagree on the first point. You may get some sugars, I just doubt that they will be fermentable.
On the second point, as you say, for experimental purposes, yes.

 

[Zambi]

I have however added salt to beer, it use to be very common in a bar I frequented in my 20's. They made their own beer, and had salt on the tables for that very purpose. I guess it never occurred to them that they could add some to the brewing process...

As an aside: some people I know added would always ask for salt when ordering a Savanna (local commercial cider) and I thought that was odd, till I tried it

 

[NorthCoastBrewer]

In closing (for this topic), those curious about differences between steeping and mashing may want to take a look at this (link) from HomeBrewTalk in late 2010. There's a "tl;dr;" summary of the article here (link) as well.

 

[somekindaguy]

Hi All....

I am an all grain brewer using a Grainfather system.
Brewed successfully around 35 brews (5-5.5 gallons), with 1 HORRIBLE batch that I dumped out (VERY banana forward - assume yeast fermentation was too warm).
Anyway, I am interested in adjusting my water chemistry; although my city water - Toronto Canada - is pretty good for sure, but just want to dial in the best flavors for each batch.

I don't have any specific knowledge of adjusting water chemistry, and will use the calculators on this site.

Here's the question: Which of the various additives/salts should I get so I have the correct ones on hand?

Also, I do use a campden tablet in every brew to remove chorine.

Would appreciate any advise on the subject. Thanks!

 

[jschein]

Hi All....

I am an all grain brewer using a Grainfather system.
Brewed successfully around 35 brews (5-5.5 gallons), with 1 HORRIBLE batch that I dumped out (VERY banana forward - assume yeast fermentation was too warm).
Anyway, I am interested in adjusting my water chemistry; although my city water - Toronto Canada - is pretty good for sure, but just want to dial in the best flavors for each batch.

I don't have any specific knowledge of adjusting water chemistry, and will use the calculators on this site.

Here's the question: Which of the various additives/salts should I get so I have the correct ones on hand?

Also, I do use a campden tablet in every brew to remove chorine.

Would appreciate any advise on the subject. Thanks!

Welcome!
Get a city water report, they usually are online and plug that info into the calculator.
This will tell you which salts to use.
You will need to check the water report frequently since your source water may change.

 

[Donoroto]

Have some or all of these on hand. A typical dose us a gram or three, so not much is needed. Do get food grade versions.

Calcium chloride
Magnesium sulphate
Calcium sulphate (gypsum)
Sodium chloride (table salt, un-iodized)
Sodium Bicarbonate (baking soda)
Some phosphoric acid (10% or 88%) and a needle-less syringe to measure it out.
Maybe magnesium chloride (Used rarely)
Chalk (calcium carbonate) perhaps, but I have yet to use it.

A small scale to measure out tenths of a gram would be useful too

Key is the ratio of chloride to sulphate, this has a major influence on the beer.

You also need calcium for yeast health.

I sometimes use food-grade lye to raise pH dramatically, but rarely.

 

[Semper Sitientum]

If you use filtered water technically don’t need Campden because the filters do a good job of removing 95+% of chlorine. However, they will not remove chloromine, another public water disInfectant, in which case you need Campden. I add Campden as cheap insurance to remove any remaining chlorine and possible chloromine. If not using filtered water it’s a must. This assumes you’re not using RO water.

 

[Brewer #436860]

Hi All....

I am an all grain brewer using a Grainfather system.
Brewed successfully around 35 brews (5-5.5 gallons), with 1 HORRIBLE batch that I dumped out (VERY banana forward - assume yeast fermentation was too warm).
Anyway, I am interested in adjusting my water chemistry; although my city water - Toronto Canada - is pretty good for sure, but just want to dial in the best flavors for each batch.

I don't have any specific knowledge of adjusting water chemistry, and will use the calculators on this site.

Here's the question: Which of the various additives/salts should I get so I have the correct ones on hand?

Also, I do use a campden tablet in every brew to remove chorine.

Would appreciate any advise on the subject WDROYO Auto Insurance. Thanks!

Steeping grains serve primarily as a "seasoning" or "flavoring" ingredient.