Gypsum and Lagers

[glynb]

Hi,

Just wondering if any lager brewers have experimented and hardened their water or used hard water in a lager with good results. Does it make a difference and if so, in what way?

 

[MyQul]

As I understand things so far there's a difference between hardness and alkalinity. Alkalinity is from bicarbonate and for lager brewing much above 30ppm is bad but hardness which comes from calcium and magnesium is good for brewing. Gypsum (calcium sulphate) increases the perception of hop bitterness and can be added to the boil and mash to 'harden' soft (low alkalinity) water needed for pale ales like lager

 

[mabrungard]

Lagers such as German Pils do have a significant sulfate content in the brewing water. The Jever water supply used to make Jever Pils has about 75 ppm sulfate. So sulfate is not out of bounds for lager brewing. However, most lager styles tend to have substantially less sulfate.

Including sulfate in your brewing water should be considered your method for drying out the finish of your beers. If the beer ends up without a dry enough finish, do consider adding more sulfate the next time its brewed. Less if the beer ends up with too dry a finish.

PS: you can always add a teeny pinch of gypsum to a glass of your beer to see if you like the effect of more sulfate. Use that as a guide.