QuercusMax
Well-Known Member
I just upgraded to a 15-gallon kettle so I can now do 10 gallon batches, and I'm thinking it will be fun to do two different beer styles from the same batch of wort. I've done this a few times before either by just brewing the exact same batch twice on the same day, or doing a 6-gallon batch and splitting into 2 3-gallon carboys.
I haven't found a list of beer styles you can do this with before, so I thought it might be a fun exercise to try to make one. With a bit of creativity, there are some possibilities to make some *very* different twins - think Danny DeVito and Arnold Schwarzenneger! For example, you could add extra sugars post-boil, or a spice tea, dry hop, fruit, etc.
I've done a Schwarzbier/Black Saison 3-gallon split batch. The schwarzbier was very tasty, and the black saison I dry-hopped with Strisselspalt, and came out very interesting.
I did a double-brewday Helles and Kolsch, both of which were very tasty. (Even though I forgot my catch-bucket when grinding the malt for my Kolsch, and had to scrape it off the driveway!)
This weekend I'm doing a Dortmunder/Blonde ale (or maybe Helles and Cream Ale, depending on my mash efficiency) using WLP820 and US-05.
You could probably do a Dry Stout and Sweet Stout by boiling lactose to sterilize/dissolve, and add to the fermenter.
Maibock and Belgian Golden or Dark Strong - use noble hops, add table sugar and/or dark candi syrup to primary.
Helles and Belgian Single - use noble hops and boil some coriander + orange peel in a small amount of water to extract some flavor
American Wheat and Hefeweizen - pretty self-explanatory
Marzen or Dunkel / Holiday Spiced Beer? Just spitballing here, but seems like that kind of grainbill might do well with some spices and an ale yeast. (Or even a lager yeast at warm temps - I recently made a Cal Common with WLP820 that I would have sworn had pumpkin in it.)
I haven't found a list of beer styles you can do this with before, so I thought it might be a fun exercise to try to make one. With a bit of creativity, there are some possibilities to make some *very* different twins - think Danny DeVito and Arnold Schwarzenneger! For example, you could add extra sugars post-boil, or a spice tea, dry hop, fruit, etc.
I've done a Schwarzbier/Black Saison 3-gallon split batch. The schwarzbier was very tasty, and the black saison I dry-hopped with Strisselspalt, and came out very interesting.
I did a double-brewday Helles and Kolsch, both of which were very tasty. (Even though I forgot my catch-bucket when grinding the malt for my Kolsch, and had to scrape it off the driveway!)
This weekend I'm doing a Dortmunder/Blonde ale (or maybe Helles and Cream Ale, depending on my mash efficiency) using WLP820 and US-05.
You could probably do a Dry Stout and Sweet Stout by boiling lactose to sterilize/dissolve, and add to the fermenter.
Maibock and Belgian Golden or Dark Strong - use noble hops, add table sugar and/or dark candi syrup to primary.
Helles and Belgian Single - use noble hops and boil some coriander + orange peel in a small amount of water to extract some flavor
American Wheat and Hefeweizen - pretty self-explanatory
Marzen or Dunkel / Holiday Spiced Beer? Just spitballing here, but seems like that kind of grainbill might do well with some spices and an ale yeast. (Or even a lager yeast at warm temps - I recently made a Cal Common with WLP820 that I would have sworn had pumpkin in it.)
I've made a very nice dry stout a la Beamish that contains a decent percentage of dark Crystal malt - it was on the lower end of the gravity spectrum and I mashed really low, but it was very tasty. With the right choice of yeast you could quite different attenuation between two stouts - use a crazy flocculator like WLP002 for the sweet stout and something like Cal Ale or Dry Whitbread and you could probably get .004 SG point just based on the yeast, not even taking into account the lactose.
