chiller wrote:
Has anyone brewed with these profiles in Graham's spreadsheet and if you are a UK based brewer do you feel they get you close to the flavour profile you expect for a real Bitter, Mild etc? By real I do mean British not an American version.............
More adult I'd say
Steve
With my supply being ground water, unless diluting it with RO or distilled water, after acid treatment to reduce alkalinity and adding some salts for a particular profile, it can get near those incorporated by GW. My beers are different to those brewed with fewer salts and probably many brewed in America.
Possibly there was not any period when all British beers were heavy in salts, but perhaps those with better reputations over long periods were. London sits on clay in a basin of chalk, Edinburgh's underlying limestone rocks were mostly formed during the carboniferous period like much of Britain, Dublin is built on clay over limestone with the old Guinness brewery above a former course of the River Liffey, and other brewing centres like Burton and Tadcaster are on limestone meaning their waters .
With over a thousand micro breweries now in the UK, it's likely a significant number brew with lower salt levels, certainly some products taste that way to me. We need to embrace them all, but I can't ever think of improving a beer made from British malts and yeasts in traditional style using fewer salts.
Without patience, life becomes difficult and the sooner it's finished, the better.
