Magnesium chloride
Magnesium chloride (hexahydrate MgCl2•6H2O) is a salt that can be used to increase the magnesium level of the brewing water or the wort. Magnesium beneficially lowers pH, improves fermentation performance, increases hop utilization, and imparts a sour and bitter astringency to beer. Chloride provides a roundness, fullness, and accentuates the sweetness of the malt. Brewing Forward recommends magnesium chloride instead of magnesium sulfate because it is a more flexible option for creating a water profile with lower amounts of sulfate. It is important for brewers to consider adding a magnesium brewing salt because the magnesium extracted from the malt is poorly available to be used by the yeast, and therefore the level in wort is often deficient.[1][2]
Products available online[edit]
Always buy food grade salts.
- Pure (via Amazon) - 4 oz, 1 lb, 2 lb, 4 lb
Usage[edit]
To calculate how much magnesium chloride salt should be added, try our calculator for water mineral adjustment.
Store in a tightly-closed container, away from moisture.[3]
See also[edit]
References[edit]
- ↑ Walker GM, Birch RM, Chandrasena G, Maynard AI. Magnesium, calcium, and fermentative metabolism in industrial yeasts. J Am Soc Brew Chem. 1996;54(1):13–18.
- ↑ Saltukoglu A, Slaughter JC. The effect of magnesium and calcium on yeast growth. J Inst Brew. 1983;89(2):81–83.
- ↑ Magnesium chloride hexahydrate safety data sheet. Sigma-Aldrich. 2023. Accessed online May 2024.