1755 beer analytical data

What would you expect from this book:

Johann Christian Zimmermann (Doctor der Medizin und Practicus) 
Allgemeine Grundsätze der Theoretisch-Practischen Chemie


Right! Analytical data of beers.
Sadly 1755 their methods were not as standardized as today, but I managed to convert them to readable data:

The author was in Berlin as he sampled the beers, I assume  he got his local beers fresh so they are not as sour as the others.
Interestingly its not even the "sour styles" like Berliner Weisse which contain the most acid.

As you can see they sold unfermented wort as "Braun-Speise-Bier" (brown table beer).

And you can see that Braunbier was commonly high in og and low fermented being only lightly sour. That really was some kind of liquid bread.

I had to calculate the lactic acid from "the amount of sal alkali fixum used for saturation".
I assumed he means sodium carbonate-1-hydrate. So I simply compared the mole-weights - any other ideas from the chemists?
If you compare the acid numbers with the other tables it seems reasonable for me.

Any suggestions how to recalculate the OG and Attenuation with regard of the acid? is there any formula?

Leipziger Gose and the brewing water in Leipzig

In order to brew an authentic Leipziger Gose I would say it is a good idea to try it with brewing water from Leipzig.

I will give you the numbers for my own water, that comes from ground water from around Leipzig, the different wells differ a bit but the main characteristics are the same:

	ppm
calcium	80
magnesium	15
chloride	44
sulfate	165
sodium	25
potassium	5
bicarbonate	85
alkalinity as CaCO3	70
total hardnes as CaCO3	262
residual alkalinity as CaCO3	4

all together there is a good level of minerals in there but residual alkalinity is quite low. So it is well suited for pale beers.

The water is special because it is high in sulphate thus has a high sulphate to chloride ratio.

In its ratios it is similar to the Burton on Trent water but with lower total levels of sulphate.

Such a water is said to make the beer taste sharper and more acrid, as well as more hoppy and less malty.

The addition of salt to the brewing water is a way to level up the chloride and get a more balanced taste.

Nevertheless the Sodium makes it taste more mineraly.

composition of different german beers 1885

Want some numbers?

In the Meyers Konversationslexikon form 1885 there is a table in the entry on "Bier":

Zusammensetzung verschiedener Biere

source

abv, fg, og and apparent attenuation are estimated from the data, if you know how to calculate them more accurately please comment.

I hope these numbers are more reliable than the numbers in some other publications of the time which sometimes sound like "I bought some bottles and analyzed them, next time I should try to get fresh ones".
I like the wide range in Attenuation: in Munich you could get attenuations ranging  from 52 to 70%.
Sadly there is no data on Gose, at least some Berliner Weiße.



königliches Hofbräuhaus: Bockbier, Sommerbier, Weißbier, Weißes Bockbier (obergäriges Weizenbier)
Spatenbräu: Bock
Paulaner: Salvator
Löwenbräu: Winterbier
Weihenstephan: Export
Erlanger: von Niklas, von Scheele
Nürnberger: von Robby
Einbecker: Bockbier, Lagerbier
Dortmunder: Lagerbier, Aktienbier
Berliner: Patzenhofer, böhmisch Brauhaus, Schultheiß, Moabit, Tivoli
Dresdener Waldschlösschen: dunkles, lichtes, böhmisch, Export
Kulmbacher Export, dunkles, lichtes, Bockbier
Koburger
Schwechater: Lagerbier, Märzenbier, Exportbier
Pilsener bürgerl, Brauhaus: Lagerbier, Exportbier
Londoner: Barclay u, Perkins Porter
London Porter
Burton Ale
Scotch Ale
Brüsseler Lambik
Danziger Jopenbier
Braunschweiger Mumme
Bremer Seefahrtsbier
Potsdamer Weise, Stangen
Berliner Weiße, Export, Josty, Werdersches