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16-10-2010, 08:05
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Back to water treatment. A subject dear to my heart. This time the brewery is Courage.

Interestingly, the section in the logs isn't entitled "water treatment" but "water hardening". Take a look:


1916 Courage KK (771 barrels)
Water hardening
lbs
oz/barrel
Kainit


200


4.15
C.C.


75


1.56
Salt


50


1.04
Source:
Document ACC/2305/08/248 of the Courage Archive, held at the London Metropolitan Archives




1916 Courage Double Stout/Porter (997 barrels)
Water hardening
lbs
oz/barrel
Kainit


95


1.52
C.C.


50


0.80
Salt


35


0.56
Source:
Document ACC/2305/08/248 of the Courage Archive, held at the London Metropolitan Archives




1916 X Ale (940 barrels)
Water hardening
lbs
oz/barrel
Kainit


85


1.45
C.C.


55


0.94
Salt


35


0.60
Source:
Document ACC/2305/08/248 of the Courage Archive, held at the London Metropolitan Archives

Kainit is KMg(SO4)Cl•3H2O. I assume CC is calcium carbobnate. Salt is, well, salt (sodium chloride).

There's not a great deal of difference between the treatment for Porter/Double Stout and the X Mild. But I was slightly surprised at how much more of the Kainit was added to the KK.https://blogger.googleusercontent.com/tracker/5445569787371915337-3697255134965465622?l=barclayperkins.blogspot.com


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