What is Bu Gu ratio?

The BU:GU ratio is the IBUs divided by the gravity units. It represents the amount of bitterness balanced with the sweetness. Higher values mean more bitterness. The scale is roughly 0.25-0.35 for wheats, 0.4-0.8 for the majority of ales, and 1.0+ for IPAs.

What does sulfate do in beer?

The ionic structure of brew water not only affects mash pH and yeast fermentation, but also contributes to the mouthfeel and flavor of a beer. Sulfate can enhance hop character and contribute to a dry finish. Chloride can provide a rounder, fuller, sweeter character to a beer.

How much sulfate is in an IPA?

Sulfate levels of 200–400 ppm have been cited as appropriate for hoppy beers. Somewhat recently, however, many homebrewers have come to believe that the chloride to sulfate ratio is actually more important than the overall concentration of either of these ions.

What can I add to RO water for an IPA?

A common practice is to start with a low hardness, low alkalinity water source and add brewing salts to the mash and/or kettle. For hoppier beer styles such as American Pale Ale or American IPA, you can add calcium sulfate (gypsum) to the water to make the beer taste drier and have a crisper, more assertive bitterness.

What is mash pH?

Mash pH is simply the pH of the mixture of water and grains in the mash tun. You can best find it by measuring it with a pH meter or pH test strips. Ideally, you want a mash pH of 5.2–5.6 when you mix the water and grains.

What is a good bitterness ratio?

A ratio of 0.5 would indicate a relative ‘balance’ between malty sweetness and hop bitterness, but a given style may have a higher or lower ratio to stay in accordance with recommended style guidelines.

How is BU calculated?

To calculate the BU:GU ratio, simply multiply the original gravity by 1000 then subtract 1000 to get the gravity units: (1.050 * 1000)-1000 = 50. Another way to say this is move the decimal place over three spaces and get rid of the “1” on the left. Now divide the IBUs by the gravity units to get the BU:GU ratio.

Why does my beer smell like rotten eggs?

Sulfur or Rotten Egg-Aromas in Beer A sulfur or rotten-egg aroma is common for fermenting beer with many yeast strains, particularly lagers. The most significant source of rotten egg smells is hydrogen sulfide gas which is often produced during active fermentation as a byproduct of the yeast processing sulfur.

What beer has no sulfites?

Just like Corona, Coors Light doesn’t contain any noted sulfites. The listed ingredients are water, corn, yeast, hops, and barley malt.

How do you reduce sulphate in brewing water?

There are three types of treatment systems that will remove sulfate from your drinking water: reverse osmosis, distillation, or ion exchange. Carbon filters, water softeners and sediment filters will not remove sulfate.

What pH is reverse osmosis water?

5 – 7
Reverse osmosis water is healthy for drinking Reverse osmosis is a water filtration method that removes toxins, microbes, debris, lead, and minerals from tap water. Not only is the pH of reverse osmosis water in the healthy range of 5 – 7, RO water treatment provides the highest quality and best tasting drinking water.

What should the sulfate to chloride ratio be?

Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs. The Sulfate to Chloride ratio can be stated simply as the ratio of sulfate (SO4) ions (in ppm or mg/l) to the concentration of Chloride (Cl) ions.

What should the sulfate level be in beer?

Can a malty beer be made by increasing chloride to sulfate ratio?

Those who advise home brewers that they can make a malty beer by increasing chloride to sulfate ratio or a hoppy one by decreasing chloride to sulfate ratio do them a great disservice. One makes a malty beer by adding more malt and a hoppy one by adding more hops. Yes, the minerals do have an effect but they are relatively minor.

What should be the ratio of chloride to chloride in beer?

They define the useful ratio range as roughly 0.5 to 9, as beyond that you are often working with a sulfate or chloride level that is too high or low for use in beer. They suggest a minimum threshold of chloride of roughly 50 ppm before you can affect the flavor of the beer, and a similar minimum of 50 ppm for sulfate.