Brewing Waters Of The World

[mikem108]

City Ca++ CO3-- Cl- Mg++ Na+ SO4--
Burton 1 268 275 36 62 54 638
Burton 2 270 197 40 60 30 640
Burton 3 295 300 25 45 55 725
Dortmund 1 225 221 60 40 60 120
Dortmund 2 250 550 100 25 70 280
Dublin 1 119 156 19 4 12 53
Dublin 2 118 319 19 4 12 54
D"usseldorf 40 45 25 80
Edinburgh 1 140 140 34 60 80 96
Edinburgh 2 120 225 20 25 55 140
K"oln 104 152 109 15 52 86
London City 90 82 10 6 22 24
London Well 52 104 34 32 86 32
Munich 75 148 2 18 2 10
Pilsen 1 7 14 5 2 2 5
Pilsen 2 10 3 4.3 3 4
Vienna 200 118 12 60 8 125

Belgian towns: Ca++ CO3-- Cl- Mg++ Na+ SO4--

Antwerp 90 76 57 11 37 84
Poperinge 8 528 206 2 380 124
Eeklo 138 255 65 28 115 8
Luik 98 134 142 14 110 14
Brugge 132 326 38 13 20 99
Gent 114 301 38 17 18 84
Willebroek/Rumst 68 143 60 8 33 70
Mechelen 116 330 36 14 16 62
Beerse 41 91 26 8 16 62
Brussels region 100 250 41 11 18 70

 

[Linz]

quick question Mike......the different readings for the same towns/cities....different supply points or differing years(eg 1640-1789-1992)???

 

[mikem108]

Different sources, here's the link
http://www.unm.edu/~draper/beer/waterpro.html

 

[mike_hillyer]

Thanks for those! Water treatment is critical for nailing the style. I follow Dave Line's recommendations from his book "Brewing Beers Like Those You Buy"

 

[mikem108]

WHen I first started I brewed some Ales using soft bottled water thinking I was doing the right thing but finding the beers lacking that satisfying hop "bite" if thats the right word. I noticed an improvement once I began water additions appropriate to the style

 

[Coodgee]

so you think the water is the key to getting that bite? I was told it was carbonic acid, which I have ever only been able to achieve from bottles. any ideas on how to get that acidic bite in a keg? I'm in brisbane.

 

[mike_hillyer]

What style are you making? Is your brewing water chalkly? Boil about 4 litres for 15min to see if it leaves a deposit or film on the bottom. If yes it's chalky.