Hook Norton's water profile

[Presbrewterian Pastor]

I've heard Hook Norton brewery holds their water profile pretty close to the vest. Has anyone been able to approximate it?

 

[Erik the Anglophile]

I'd wager the Hook Norton yeast is the most critical component to accurately replicate their ales.
Then they most likely use different water treatment for different beers, but I assume you mean for their bitters/pale ales?
Being a fairly traditional brewery I'd start with a fairly standard English pale ale/bitter profile: Cl 100-150 So4 up towards 300 Na up to 50 wich will give you plenty Ca.
Don't be afraid of hard water when brewing English stuff.

 

[Cheshire Cat]

Ca2+ 78
Mg2+16
Na+26
Cl-73
SO42-80
HCO3-98
This is what I used for my Old Hooky.

 

[Presbrewterian Pastor]

I want to brew their Twelve Days.

 

[mabrungard]

Ca2+ 78
Mg2+16
Na+26
Cl-73
SO42-80
HCO3-98
This is what I used for my Old Hooky.

That should be a modest and unoffensive water profile to start with. Higher chloride and/or sulfate might be enjoyable too.

Don't bother targeting that HCO3 content since that would need to change depending upon what's being brewed.

 

[Cheshire Cat]

That should be a modest and unoffensive water profile to start with. Higher chloride and/or sulfate might be enjoyable too.

Don't bother targeting that HCO3 content since that would need to change depending upon what's being brewed.

I vary my water depending on what I’m brewing a Pale Ale would be significantly different from a Czech lager.

 

[Cheshire Cat]

I want to brew their Twelve Days.

I tried their Fourteen days beer but it was too weak for me.