The Brewer

Water Salts: Sulfate vs. Chloride Ratio

Sulfate vs. Chloride: The Seasoning of Beer

You have your recipe. You have your mash pH. But your beer still feels “flat” or “boring” compared to the commercial version. The missing link is likely the Sulfate to Chloride Ratio.

Think of brewing salts (Gypsum and Calcium Chloride) as salt and pepper for your beer. They don’t just add flavor; they change the texture and finish.

The Players

Sulfate (SO4) -> The “Crisp” Button

  • Source: Gypsum (Calcium Sulfate) or Epsom Salt (Magnesium Sulfate).
  • Effect: Accentuates hop bitterness. Makes the beer finish dry, crisp, and sharp.
  • Style: West Coast IPA, Pilsner.

Chloride (Cl) -> The “Round” Button

  • Source: Calcium Chloride (CaCl) or Table Salt (NaCl).
  • Effect: Accentuates malt sweetness. Adds body, fullness, and “creaminess” to the mouthfeel.
  • Style: NEIPA, Stout, Porter.

The Ratio

It is not just about the total amount (ppm); it is about the balance between the two.

1. West Coast IPA (The Bitter End)

You want the hops to snap.

  • Target Ratio: 2:1 to 4:1 (Sulfate:Chloride).
  • Example: 200ppm Sulfate / 50ppm Chloride.
  • Result: The beer finishes dry, urging you to take another sip. The bitterness lingers.

2. New England IPA (The Juice)

You want soft, pillowy juice.

  • Target Ratio: 1:2 to 1:3 (Sulfate:Chloride).
  • Example: 75ppm Sulfate / 150ppm Chloride.
  • Result: The bitterness is rounded off. The beer feels thicker and smoother on the tongue.

3. Balanced (The Classic)

For Pale Ales, Ambers, or Brown Ales.

  • Target Ratio: 1:1.
  • Example: 75ppm Sulfate / 75ppm Chloride.
  • Result: Neither hoppy nor malty. Just beer.

How to Calculate

You cannot do this in your head. You need a water calculator (Brewfather, Bru’n Water).

  1. Input your Source Water: If you use RO water, this is all zeros. If you use tap water, you need a water report.
  2. Select a Target Profile: Choose “Hoppy”, “Malty”, or “Balanced”.
  3. Add Salts: The software will tell you exactly how many grams of Gypsum or Calcium Chloride to add to your mash and sparge water.

Warning: The Ceiling

Don’t go crazy.

  • Too much Sulfate (>300ppm): Can taste minerally, chalky, or like crushed aspirin.
  • Too much Chloride (>200ppm): Can taste salty or make the beer “flabby” and heavy.

Conclusion

Adjusting your Sulfate/Chloride ratio is the cheapest way to improve your beer. For pennies per batch, you can turn a confuse IPA into a razor-sharp West Coast banger or a soft Hazy fruit bomb.