Im going to make a barley wine with all RO water Wed. for the first time. I brew allgrain biab.mashing with 9.5 gal. for a 5 gal. batch. 18lb. Maris otter base, 1 lb. honey malt,.5lb. C-120 and.25lb. C-60. I have calcium cloride, gypsum and acid malt. Ill be using real honey at flame out and figs and raisins in secondary if that matters. Would I need any acid malt or gypsum with that grain bill?
water for a barley wine?
- Thread starter rudyr
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You will need some acid and calcium chloride. You do not need gypsum but might very well want some or even quite a bit depending on you tastes.
In beers such as barleywine that are notorious for finishing overly sweet or sticky, including sulfate in the brewing water is very important. To give you a better reference, Burton-on-Trent was revered for their special high-gravity beers. Their high sulfate water was a likely reason why the beers had more balance than beers from other cities.
Don't let Dr. Chloride scare you from this very necessary addition.
Don't let Dr. Chloride scare you from this very necessary addition.
