Quick comment--it can be argued that these days modern breweries treat their water away from that of the old days, but I would suggest that because the classic styles developed in these brewing cities largely before such practices came to the fore, adjusting our waters to match these profiles is defensible.
City Ca++ CO3-- Cl- Mg++ Na+ SO4-- Burton 1 268 275 36 62 54 638 Burton 2 270 197 40 60 30 640 Burton 3 295 300 25 45 55 725 Dortmund 1 225 221 60 40 60 120 Dortmund 2 250 550 100 25 70 280 Dublin 1 119 156 19 4 12 53 Dublin 2 118 319 19 4 12 54 D"usseldorf 40 45 25 80 Edinburgh 1 140 140 34 60 80 96 Edinburgh 2 120 225 20 25 55 140 K"oln 104 152 109 15 52 86 London City 90 82 10 6 22 24 London Well 52 104 34 32 86 32 Munich 75 148 2 18 2 10 Pilsen 1 7 14 5 2 2 5 Pilsen 2 10 3 4.3 3 4 Vienna 200 118 12 60 8 125
Burton 1 "Brewing & Malting Science", 1:206, Hough et al. Burton 2 "Pale Ale", p58, Foster. Burton 3 Papazian, Homebrewer's Companion Dortmund 1 "Brewing Lager Beer", p55, Noonan Dortmund 2 Papazian, Homebrewer's Companion Dublin 1 "American Handy Book", 2:790, Wahl-Henius, 1902 Dublin 2 Al Korzonas D"usseldorf Source Unknown Edinburgh 1 "Fermentation Technology", p. 13, Westermann and Huige Edinburgh 2 Papazian, Homebrewer's Companion K"oln Bob Bloodworth, HBD 26 Jan 95 London City "Fermentation Technology", p. 13, Westermann and Huige London Well "Fermentation Technology", p. 13, Westermann and Huige Munich "Brewing Lager Beer", p55, Noonan Pilsen 1 "Brewing Lager Beer", p55, Noonan Pilsen 2 "American Handy Book", 2:790, Wahl-Henius, 1902 Vienna "Brewing Lager Beer", p55, Noonan