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.

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    addition of gypsum ancl magnesium sulphate. The detri- mental effects of sodium carbonate and sodium sulphate are so marked in ale brewing that it is necessary to decompose these alkaline compounds, irrespective of the addition to the water of the minerals naturally present in Burton waters. This is possible in several ways : either by the addition of calcium chloride, which converts the sodium sulphate and carbonate respectively into sodium chloride and calcium sulphate and carbonate; or by first converting the sodium carbonate into sodium sulphate, by means of gypsum, then acting upon the so formed sulphate with calcium chloride ; or by adding sulphurous acid, or even hydrochloric acid, and so directly transforming the carbonates into sulphites or chlorides. We believe the treatment with calcium chloride gives the most satisfactory results. A moderate excess of it is not only harmless, but desirable ; and this cannot be said in general of the addition of hydrochloric or sulphurous acid. Waters thus treated with calcium chloride and also with the requisite amounts of calcium and magnesium sulphates, form good brewing waters for pale ale, although perhaps somewhat in- ferior to the natural Burton waters, and to waters of the second class suitably treated. There is, for instance, some difficulty in obtaining the necessary degree of “ cleanness ” or delicacy of flavour in beers brewed with them. The reason of this is not quite clear, but is probably due to the high proportion of common salt present in treated waters of this kind. Waters of this class naturally contain rather high proportions of salt ; and the natural quantity is increased by)that formed through the double decomposition between calcium chloride and the sodium sulphate and carbonate. Salt in a moderate quantity is a good thing, but it is liable, in our experience, to give full, rather than delicate and clean beers. Taking the example which follows, it will be found on calculation that the total quantity of salt in the water after treatment with calcium chloride is 31 -47 grains ; this is a distinctly large amount.
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