London brewing water

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.