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Nut Brown Water Profile

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beardog:
Does anyone have any numbers for water that would go with with an English Nut Brown Ale?

smurfe:
I looked it up and Samuel Smith's Nut Brown Ale is brewed in Yorkshire England which is the Burton Area. I'd say if you Burtonize your water you ought to be pretty close.

Calcium (ppm):
294

Sulfates (ppm):
800

Magnesium (ppm):
24

Sodium (ppm):
24

Chloride (ppm):
36

Carbonates (ppm):
200

beardog:
Thanks, that's what I was shooting for.

beardog:
So, after thinking about it, 800 ppm SO4 seems way high to me.  Do people actually get good results with this much SO4?  I measured out 20 grams of gypsum, and its like 2 tablespoons worth.  I know thats what Burton water is like, but it seems excessive to me.  It kinda scares me to be honest  ;)

a10t2:
I don't think I would ever use nearly that much. Certainly in a nut brown I don't think you'll need much sulfate. Even in something like an IIPA I don't think there's any benefit above ~300 ppm.

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