Gypsum appears as an addition in everything, save for Porter and Stout. While kainit is only missing from Fullers Brown Beers, which were brewed from untreated London well water. That London brewers weren’t treating their water much makes sense, as the local water was supposed to be suitable for those types of beers.
Barclay Perkins often included plain old salt. In reality, more than appears in the table. Which shows what was added before the mash. Another ounce per barrel was added in the copper.
I’m not totally sure what function calcium bisulphite served. Its common use was as a preservative. Given it was added prior to the mash, I can’t see that it was its purpose here.
I’ve no idea what SSCC was. Only a tiny amount was used in Fullers beers, whatever it was.
| Barclay Perkins water treatment in 1910 (per barrel) | |||||
| beer | style | gypsum | kainit | calcium bisulfite | sodium chloride |
| X | Mild Ale | 0.25 oz | 2.00 oz | 0.125 pint | |
| XLK | Pale Ale | 3.00 oz | 1.00 oz | ||
| KK | Stock Ale | 1.00 oz | 3.00 oz | 0.125 pint | 1.00 oz |
| KKK | Stock Ale | 1.00 oz | 3.00 oz | 0.125 pint | 1.00 oz |
| BS | Brown Stout | 3.00 oz | 3.00 oz | ||
| Sources: | |||||
| Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/1/601 and ACC/2305/1/602. | |||||
| Fullers water treatment in 1902 (per barrel) | ||||
| beer | style | gypsum | kainit | SSCC |
| X | Mild Ale | 2.00 oz | 1.50 oz | |
| AK | Pale Ale | 4.00 oz | 3.00 oz | 1.00 fl oz |
| BO | Stock Ale | 4.00 oz | 1.00 oz | 1.00 fl oz |
| Porter | Porter | |||
| BS | Stout | |||
| SS | Stout | |||
| India Pale Ale | IPA | 4.00 oz | 3.00 oz | 1.00 fl oz |
| XK | Pale Ale | 4.00 oz | 3.00 oz | 1.00 fl oz |
| Source: | ||||
| Fullers brewing record held at the brewery | ||||
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8 comments:
Total guess but could the SSCC be an abbreviation for some kind of S(Sodium Chloride)C given the quantities used are similar to the amounts used in the Barclay Perkins beers?
Since the SSCC is in fluid ounces, it might possibly have been a sodium sulfate/calcium chloride solution the brewery made or purchased for modifying the sulfate and chloride content.
There's an entry in this text from 1922 noting that calcium bisulfite was used as an antichlor, so maybe it was being used to deal with any residual chlorine in the water supply or possibly residue from disinfectant.
https://books.google.com/books?id=Nqs6AQAAMAAJ
Considering the measurment is in fluid ounces I'd wager this is soluble solution calcium chloride or something to that effect. That's the way it was added most of the time in that era if memory serves me.
Considering this is in fluid ounces I'd wager its soluble solution calcium chloride or something along those lines. That's usually how it was added to brewing liquor in this era.
Another total guess: sodium sulphate and calcium chloride? No idea whether adding those makes any sense chemically though.
My guess would be the 22cc stands for soluble solution calcium chloride or something along those lines.
As SSCC amounts are given as liquid it's not necessarily the same quantities as used in Barclay Perkins beers. But something like Solution of Sodium Chloride C... is a possibility. However, Saturated Solution of Calcium Carbonate would fit?
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