Gustatorian
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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).
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.
So you started with RO water, and added some gypsum and some sort of chlorine?
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