You can't imagine how much time I dedicated to finding an analysis of Edinburgh brewing water. Without success. And know I've just tripped over the information. When I wasn't looking for it.
Meaning that I can now compare the waters of the big three UK brewing centres: Burton, London and Edinburgh.
Edinburgh water is hard. Harder than London water, but not as hard as Burton water. Then again, what is? Burton water is ridiculously stuffed with minerals.
Though not as high as in Burton, the calcium sulphate (gypsum) content of Edinburgh number 1 water is pretty high. Though, interestingly, much lower in sample 2. Was sample 1 the water usually used for brewing? The high gypsum would surely have helped in the brewing of Pale Ales before water treatment became the norm.
Quite a lot of magnesium sulphate in the Edinburgh number 1 leaves the totally sulphur content of Edinburgh water quite high. Though still well short of Burton water. Would this have been enough to give Edinburgh Pale Ales the Burton snatch?
The chalk (calcium carbonate) and common salt (sodium chloride) content of the Edinburgh waters was notably higher than either in Burton or London. What effect would that have had on brewing? If only I understood all this shit.
| Comparison of Burton London and Edinburgh brewing waters (ppm) | ||||||
| Burton | London | Edinburgh | ||||
| highest | lowest | Old London well water | London Metropolitan Water Board supply. | Number 1 | Number 2 | |
| Calcium carbonate | 290.4 | 290.4 | 160.2 | 253.4 | 349.7 | 497.4 |
| Calcium sulphate . | 1742.4 | 721.6 | — | 33.4 | 205.7 | 171.8 |
| Magnesium chloride | 37.0 | 12.3 | — | — | — | 37.5 |
| Magnesium sulphate | 457.6 | 369.6 | — | 22.9 | 191.8 | 27.5 |
| Magnesium carbonate | — | — | 82.7 | — | — | — |
| Sodium chloride . | 93.3 | 58.1 | 121.4 | 35.2 | 206.1 | 136.9 |
| Sodium nitrate | 73.9 | 51.0 | — | 5.3 | — | — |
| Sodium carbonate | — | — | 65.1 | — | — | — |
| Sodium sulphate . | — | — | 140.8 | 44.0 | 78.5 | — |
| Chloride of potassium | — | — | — | — | 50.3 | 9.9 |
| Phosphates | — | — | — | — | — | 5.5 |
| Oxide of iron | — | — | — | — | — | 4.6 |
| Silica | — | — | — | — | 12.0 | 5.6 |
| Total solids (dried) | 2816.0 | 1513.6 | 570.2 | 394.2 | 1094.0 | 993.0 |
| Sources: | ||||||
| Brewing Theory and Practice by E.J. Jeffery, 1956, page 101. | ||||||
| The Brewers' Journal vol. 38 1902, February 15th 1902, page 101. | ||||||
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1 comment:
Hi Ron,
There are two effects of minerals in water: The pH and therefore the ability of the mash to convert starch into sugar, and the flavour. Sodium chloride has no influence on pH but increases mouthfeel, perceived sweetness and, in large concentration, tastes salty.
Calcium Carbonate increases mash pH, forcing the brewer to use grain bills with more crystal and roasted malts to ensure conversion. Flavour-wise it contributes to a harsh, chalky bitterness especially when the beers are particularly bitter.
Calcium Sulfate lowers mash pH so that paler beers work better and darker beers cause problems. It smoothes the bitterness of a strongly-hopped beer.
Calcium chloride is similar to Sodium chloride, but it reduces pH a bit and has less chance of creating a salty flavour.
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