What is the recommended range for chloride in brewing water?

The recommended range for chloride in brewing water typically falls between 50 to 150 ppm because chloride plays a significant role in enhancing the body and mouthfeel of the beer. It can help create a smoother taste, making it beneficial in styles where a softer mouthfeel is desirable, such as stouts or porters.

Maintaining levels within this range allows brewers to achieve the desired characteristics in their finished products without overwhelming the beer with too much chloride, which could lead to undesired flavor profiles. Too low levels might lack the desired fullness, while exceeding 150 ppm can lead to flavors that can be perceived as salty or off-tasting.

This information illustrates the importance of water chemistry in brewing, as water can significantly influence the final taste and mouthfeel of the beer, directly impacting the overall quality and drinkability of the product.