Misc addition
Table Salt (Sodium Chloride, Non-Iodised)
Spec sheet The maker publishes these figures for this exact product.
- Type
- Water agent
- Added at
- mash
- Form
- granular
- Formula
- NaCl
- Concentration
- sold as the pure compound
- Typical dose
- 0.05–0.4 g/L of brewing water
- Timing
- Dissolved into the brewing water ahead of the mash.
Before you use it
Must be non-iodized and free of anti-caking agents — iodine harms yeast and can throw medicinal off-flavors. Sodium above roughly 150 ppm starts tasting frankly salty, and the combination of high sodium with high sulfate is harsh.
Description
Sodium plus chloride. In modest amounts it thickens body and accentuates malt sweetness, which is why it turns up in milds, sweet stouts and, in much larger doses, gose.