HausBrauerei_Harvey
Well-Known Member
I recently built a keggle and am into split batches resulting in me getting two carboys full with 5.5 gallons at the end of the day.
I wanted to brew up a hoppy red ale I made last year, (only 5 Gal made at the time, used american ale yeast- recipe below) but I was thinking about using a saison yeast for the second half of the batch. Has anyone tried something like this? Will the saison yeast mesh well with american hops? I've had belgian IPAs and liked them plenty, but I am into saisons and just got this yeast from a local company which has a pretty dynamic flavor profile when used in a standard saison wort.
If this is a bad idea any other suggestions for the second half of this split batch are welcome.
(Grain:
10.0 lb American 2-row
2 lb Vienna
12 oz Crystal 40L
8 oz Crystal 80L
2 oz Black Patent (~500L)
1 lb Extra Light Dry Malt Extract
Hop Pellets:
1 oz Summit (boil for 60 min)
2 oz Centennial (boil for 15 min)
2 oz Simcoe (at flame out)
I wanted to brew up a hoppy red ale I made last year, (only 5 Gal made at the time, used american ale yeast- recipe below) but I was thinking about using a saison yeast for the second half of the batch. Has anyone tried something like this? Will the saison yeast mesh well with american hops? I've had belgian IPAs and liked them plenty, but I am into saisons and just got this yeast from a local company which has a pretty dynamic flavor profile when used in a standard saison wort.
If this is a bad idea any other suggestions for the second half of this split batch are welcome.
(Grain:
10.0 lb American 2-row
2 lb Vienna
12 oz Crystal 40L
8 oz Crystal 80L
2 oz Black Patent (~500L)
1 lb Extra Light Dry Malt Extract
Hop Pellets:
1 oz Summit (boil for 60 min)
2 oz Centennial (boil for 15 min)
2 oz Simcoe (at flame out)