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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.


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