A text-book of the science of brewing : based upon a course of six lectures delivered at the Finsbury Technical College of the City and Guilds of London Institute / by Edward Ralph Moritz and George Harris Morris.

  • Moritz, Edward Ralph.
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: A text-book of the science of brewing : based upon a course of six lectures delivered at the Finsbury Technical College of the City and Guilds of London Institute / by Edward Ralph Moritz and George Harris Morris. Source: Wellcome Collection.

    47/602 (page 27)
    and still more so of Sub-class A, stouts such as are ordinarily demanded, cannot be successfully brewed until the gypsum and magnesium sulphate are decomposed by the addition of sodium or potassium carbonate. In such cases sufficient alkaline carbonate should be added to destroy the calcium and magnesium sulphates, leaving only a slight excess over ; every grain of gypsum (anhydrous) requiring 2’10 grains of crystallised sodium carbonate or I’28 grains of crystallised potassium carbonate ; and every grain of magnesium sulphate (anhydrous) requiring 2*38 grains of the sodium, or i-45 grains of the potassium carbonate. The carbonate should be added in the form of a concentrated solution to the water, which should then be well boiled for 45 minutes. Before leaving the question of the effects of the saline con- stituents of a water in brewing, we must lay stress on this : that although of very high value—and this specially applies to gypsum in pale ales—yet successful brewing depends uponT factors more important than the right quality and proportions * of mineral constituents. The excellence of Burton ales, and London and Dublin stouts is by no means entirely due to the natural suitability of the waters found in these districts for the classes of beer for which they are respectively famous ; and no brewer should form the idea that the mere addition of gypsum to his water entitles him to expect perfect pale ales. The mineral constitution of a water is one (but only one) of the very many important points, all of which must be properly carried out to ensure success. It is perhaps unnecessary to say that analysis does not determine the salts as they exist in water; all that it is pos- sible for chemists to do is to determine the quantities of the bases and acids. We think there can be little question that for practical purposes, these bases and acids after statement as such, should be stated in combination in the manner which our experience of their usual affinities leads us to regard as most probably correct. It is true that these combinations are not