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Shut up about Barclay Perkins - Burton water (part four)
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Considerate type that I am, I though I'd pull together all the analyses of Burton water I have knocking around. Rather then leaving them spread all over the place. Lots of nice juicy tables, dripping with digits.
First the well waters from the most famous Burton brewers:
Various Burton waters
Worthington deep
Worthington shallow
Allsopp
Bass
Grains per gallon.
Grains per gallon.
Grains per gallon.
Grains per gallon.
Sulphate of Lime
Carbonate of Lime
Carbonate of Magnesia
Sulphate of Magnesia
Sulphate of Soda
Sulphate of Potassium
Chloride of Sodium
Chloride of Potassium
Chloride of Lime
Carbonate of Iron
Silica
Total solid residue
Sources:
"The Lancet 1852, vol.1", 1852, page 474
"Noted Breweries of Great Britain and Ireland, vol. 1" by Alfred Barnard, 1889 page 417
What struck me when I lined these up together was the big variation in the amount of sulphate of lime (or gypsum). Especially between Bass and Allsopp. It looks as if they were using different depth wells for their brewing water. Bass's water resembles that of the deep Worthington well and Allsopp's the shallow well.
To allow you to compare and contrast, in the comfort of your own home, the waters of other brewing centres, here's another table:
Brewing water (grains per gallon)
Burton above marl
Burton below marl
Dublin Grand Canal
chalk water (South of England)
New River (London)
Thames Valley deep well (London)
brewing well Lea Valley
Carbonates of lime and magnesia precipitated on boiling
Lime not precipitated on boiling
Magnesia not precipitated on boiling
Carbonates of the alkalies
Sulphuric acid
Chlorine
Nitric acid
or combined
Carbonates of lime and magnesia
Carbonates of the alkalies
Sulphates of the alkalies
Carbonates of lime and magnesia precipitated on boiling
Sulphate of lime
Sulphate of magnesia
Alkaline chlorides
Chloride of calcium
Chloride of magnesium
Carbonate of magnesia not precipitated on boiling
Nitrate of magnesia
Chloride of sodium
Source:
"A Systematic Handbook of Practical Brewing", by E.R. Southby, 1885, pages 161 -165
The New River and Thames Valley deep well waters were those usually used by London brewers. You'll note the much smaller quantity of gypsum they contain. I've been meaning to combine these details with Barclay Perkins water treatment. Then I'll have the exact profile of the water they used to brew different types of beer. Maybe I'll get around to it soon.
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