What is the recommended brewing range of sulfate for normally bitter beers?

The recommended brewing range of sulfate for normally bitter beers is between 50 to 150 parts per million (ppm). This range is beneficial for enhancing hop character in beers, particularly those that are more bitter, such as IPAs or pale ales. Sulfate contributes to a crisp, dry finish that accentuates bitterness, making it a desirable addition when aiming for a beer style that showcases hop flavor and aroma.

Understanding the role of sulfate is crucial in brewing because it helps balance and support the hops' bitterness, creating a more pronounced hop expression without leading to a cloying mouthfeel that could detract from the desired dryness of the beer. If sulfate levels fall below 50 ppm, the bitterness might not be as sharp or defined, while levels above 150 ppm can sometimes overpower the beer, making it overly harsh or unbalanced, particularly if the malt sweetness is insufficient to counteract the elevated sulfate levels. Therefore, the 50-150 ppm range is the sweet spot for achieving the right balance in normally bitter beer styles.