11 gal of Barleywine

[Sandvik]

Hi i'm about to make my largest batch of beer to date. I always make my own water profile or use one of the brun water ones. I always mash with the total water needed for the whole brew. This Brew however is very large and I need 79 litres of water for it. (40lbs of grain)

This time I'm only mashing in 60 litres and adding the rest of the water after the mash. My question is since i always weigh my calcium, epson ,gypson for the total water needed do i just do this for the 60 litres?
If i add the rest of the water in after the mash with no minerals does it change my lets say my dark malty profile I'm trying to achieve?

 

[urg8rb8]

I take it you're going to do two mashes? If so, you should scale the minerals based on the water volume for each mash.

 

[day_trippr]

Looks like an infusion mash using 60L with a single sparge of 19L.

fwiw, I mineralize strike and sparge liquor to hit the same mg/L ratios, but adjust any acid additions separately.
I use 100% RO water which needs ridiculously tiny amounts of 25% PA to reach pH 5.6 - like 0.4ml for 12 gallons of sparge liquor - but for really low SRM recipes I may need 4 or 5ml for the strike volume.

Hence I prepare my strike liquor in my BK and the sparge liquor in the HLT...

Cheers!

 

[Sandvik]

Ok thanks just add minerals to whole water profile drain 19l into a bucket then add my lactic acid to only water i mash with.
My equipment holds max 90L so i will be doing it in one mash, I believe 40lbs of grain would increase my total volume 18l.

I have a 5 to 6 litre starter going of denny's favorite 50 yeast it was from a brew i harvested recently. Anyone have experience with this yeast im trying to hit in the 12% abv range and I have read to use wlp001 but this is all I got ?