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26-04-2022, 07:08
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/04/london-brewing-water.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM0Z961AphBfHXKenrGkAd6yBpet8Q9F87PkShCQvmh jemtnlUVjyzax1XDwr09SE4wjVgACv19NhVsbpK1toMMLjybaU cKGyGIA8FB_N4yv4UxhvC7rIz0Can0qatRtVItotSxbzeisGKL 7CSV6p7rGmlcViJc3z6EFId5A_FGeDidypfA2ZCS2O/s320/Barclay_Velvet_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM0Z961AphBfHXKenrGkAd6yBpet8Q9F87PkShCQvmh jemtnlUVjyzax1XDwr09SE4wjVgACv19NhVsbpK1toMMLjybaU cKGyGIA8FB_N4yv4UxhvC7rIz0Can0qatRtVItotSxbzeisGKL 7CSV6p7rGmlcViJc3z6EFId5A_FGeDidypfA2ZCS2O/s919/Barclay_Velvet_Stout.jpg)
Someone mentioned that it would be useful to know the starting point of the water for which I gave the various treatments. So here you go.
I don't have the details for Wiveiscombe, but I do for London.
Both Fullers and Barclay Perkins had their own wells which they used as the source of their brewing water. Such waters were relatively low in sulphate but with reasonable levels of carbonate. The standard water supply, to which brewers would switch in the 20th century when their wells became contaminated, contained significantly fewer minerals.
Burton waters, on the other hand, often contained insane levels of sulphate. Though the exact makeup varied considerably, depending on the well’s depth.
British brewing waters mg/l
Deep Well Waters
Burton
highest
lowest
Old London well water
London Metropolitan Water Board supply.
Total solids (dried)
2280.6
1225.8
461.8
319.3
Sodium—Na
51.3
29.9
98.4
24.2
Calcium—Ca
513.1
270.8
49.9
89.8
Magnesium—Mg
81.2
61.3
18.5
4.3
Nitrate—NO3
42.8
31.4
—
2.9
Chloride—Cl
67.0
35.6
59.9
18.5
Sulphate—S04
1297.1
655.7
77.0
58.4
Carbonate—CO3
1396.9
139.7
155.4
122.6
Suitable for
Pale Ales.
Sweet, full stout not much used now).
Mild ales and stouts; with added gypsum for pale ales.
Source:
"Brewing Theory and Practice" by E.J. Jeffery, 1956, page 101.
More... (http://barclayperkins.blogspot.com/2022/04/london-brewing-water.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM0Z961AphBfHXKenrGkAd6yBpet8Q9F87PkShCQvmh jemtnlUVjyzax1XDwr09SE4wjVgACv19NhVsbpK1toMMLjybaU cKGyGIA8FB_N4yv4UxhvC7rIz0Can0qatRtVItotSxbzeisGKL 7CSV6p7rGmlcViJc3z6EFId5A_FGeDidypfA2ZCS2O/s320/Barclay_Velvet_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM0Z961AphBfHXKenrGkAd6yBpet8Q9F87PkShCQvmh jemtnlUVjyzax1XDwr09SE4wjVgACv19NhVsbpK1toMMLjybaU cKGyGIA8FB_N4yv4UxhvC7rIz0Can0qatRtVItotSxbzeisGKL 7CSV6p7rGmlcViJc3z6EFId5A_FGeDidypfA2ZCS2O/s919/Barclay_Velvet_Stout.jpg)
Someone mentioned that it would be useful to know the starting point of the water for which I gave the various treatments. So here you go.
I don't have the details for Wiveiscombe, but I do for London.
Both Fullers and Barclay Perkins had their own wells which they used as the source of their brewing water. Such waters were relatively low in sulphate but with reasonable levels of carbonate. The standard water supply, to which brewers would switch in the 20th century when their wells became contaminated, contained significantly fewer minerals.
Burton waters, on the other hand, often contained insane levels of sulphate. Though the exact makeup varied considerably, depending on the well’s depth.
British brewing waters mg/l
Deep Well Waters
Burton
highest
lowest
Old London well water
London Metropolitan Water Board supply.
Total solids (dried)
2280.6
1225.8
461.8
319.3
Sodium—Na
51.3
29.9
98.4
24.2
Calcium—Ca
513.1
270.8
49.9
89.8
Magnesium—Mg
81.2
61.3
18.5
4.3
Nitrate—NO3
42.8
31.4
—
2.9
Chloride—Cl
67.0
35.6
59.9
18.5
Sulphate—S04
1297.1
655.7
77.0
58.4
Carbonate—CO3
1396.9
139.7
155.4
122.6
Suitable for
Pale Ales.
Sweet, full stout not much used now).
Mild ales and stouts; with added gypsum for pale ales.
Source:
"Brewing Theory and Practice" by E.J. Jeffery, 1956, page 101.
More... (http://barclayperkins.blogspot.com/2022/04/london-brewing-water.html)