Water Profile: What to Brew

[NormanHurst]

This is not an entirely serious post!

I came across this water analysis yesterday.

As a bit of end of season fun, would anyone be tempted to try brewing with this? If so, what would you brew?

5 house points if anyone can guess or identify the water in question.

 

[Hazelwood Brewery]

Good grief, looks like volcanic lake water. I bet it’s some kind of “health” water!

Imperial dark bitter!

 

[Sadfield]

An American Style Porter heavy on crystal malt to get a salted caramel vibe to it.

Is it brackish water from a coastal aquifer?

 

[Hazelwood Brewery]

An American Style Porter heavy on crystal malt to get a salted caramel vibe to it.

Is it brackish water from a coastal aquifer?

I like the sound of that!

 

[peebee]

... Is it brackish water from a coastal aquifer?

I'd go along with that ... all that sodium! All that "total dissolved salts" (over two grams per litre) too.

Loads of sulphate, extremely hard, but the alkalinity doesn't look at all outrageous. Possibly a "historical" Burton-on-Trent IPA, about 1.062-1.072 (loads of hops, keep in cask for one or two years). It would be worth trying just to rub the noses of those who like declaring "minerally mess" in it.

 

[Sadfield]

It would be worth trying just to rub the noses of those who like declaring "minerally mess" in it.

Now there's a thought. I might change my answer to the waste water from a RO system, where the good stuff is thrown away, then replaced.

 

[NormanHurst]

Some good ideas here! Having tastes the water, I suspect you couldn't make anything decent at all. There is less of a "Burton Snatch", more of a full blown mugging. It might be fun to try though!

@Hazelwood Brewery was spot on with "health waters". This is the analysis of the hot springs that feed the Roman Baths here in Bath. I'm pretty sure Jane Austen used to have a pint of the stuff for breakfast too at one point.

It does come out of the ground at 45C though, which will speed up your brewday with a quick heat to mash temperatures!

 

[Sadfield]

I wonder how much of that smell is due to volatile sulphur gassing off at 45C? And how much it would be present after a mash and boil, or even just a pre-boil.