I've been playing with splitting 10 gallon batches to make two different beers. But, just using different yeasts and dry hopping isn't giving me a ton of variety in the kegerator.
I'm planning on brewing 10 gallons of all base malt (20# Maris otter) about 30ish IBU, and splitting it into two carboys.
Then during the boil I'll separately steep .5# c60, .25# choc malt, .25# roasted barley, and add this to one fermenter to make a porter. And the other I'll leave all base and dry hop to make a pale ale.
Anyone else doing anything similar? I'm worried about not getting enough flavor from the steeped grains, adding the steep to 5 gallons of wort.