Barley Wine Mash Water Profile

[LeeF]

I've searched the forums/web and have not found a source that talks about the water profile recommended for Barley Wine. Should I try to copy a Burton type profile? The recipe is:

10 Gallons

Malts and Grains:
31# American 2 Row Rahr malt
2.5# Crystal Malt (20°L)
2.25# Biscuit Malt
2# Munich Malt 10L
0.5# Belgian Carapils
0.3# Peat Smoked Malt

Hop Schedule:
2.0 oz Columbus 12.4% alpha, 90 min. boil
2.0 oz. N. Brewer 6.8% alpha, 90 min. boil
4.5 oz. Cascade 5.8% alpha, 45 min. boil
0.5 oz Fuggles 4% alpha, 30 min. boil

Yeast:
Wyeast #1056 (2 pkg)
Wyeast #1272 (2 pkg)

Procedure:
Step infusion mash:
Rest @ 122°F 40 minutes
Rest @ 153°F 90 minutes
Boil 30 minutes before starting hops additions.

Specifics:
OG: 1.100
FG: 1.021

 

[saq]

I used a London water profile in my HopBack Mountain recipe and I think it came out perfect. I'm really happy with this beer.
https://www.homebrewtalk.com/f74/hopback-mountain-89045/