- Apr 1, 2015
- Reaction score
Brewing a big barleywine this week (1.110) (100ish IBUs). Anybody have any recs on mineral additions for a beer like this? I'm working with a blank slate (RO water).
What would you shoot for as far as total CaSO4, CaCL2 and S/C ratio? I assume a 5.2-5.4 pH goal is good...The recommendations above are good, but there is a place for sulfate in a big beer. Sulfate dries out a beer's finish and a big beer like this is more likely to have a very full finish and that can be overwhelming. 100 to 200 ppm sulfate is not out of the question. As an example, Burton Ale was a big malty beer that was brewed in Burton on Trent and you probably know how high the sulfate is in the water there.