I've been doing some split batches lately with some different yeasts. I had a tube of wlp500 trappist/chimay and a tube of wlp575 belgian style ale blend. I thought I would put together a patersbier/enkel recipe and try them side by side. Then I though, why not make 4 different brews off one batch? I've never done this before, but I wanted to try using grain to sour some runnings and blend it in with half of each later.
The recipe was:
5lb pils
4lb 2-row
1lb Munich
1oz roasted barley 500l (cold steep and strained into mash)
1oz hallertau 4% AA fwh in a 70min boil
Irish moss
Yeast nutes
Mashed at 155 for 1hr, sparged, 20 min at 168 for mash out.
Collected 1st runnings, collected a gallon to sour and then the 2nd half.
Got about 6 gallons pre boil and ended with about 4.5 at 1.047.
I filled two 4gallon mayo buckets each halfway. I don't have an airlock so I stabbed a tiny hole in each lid and put a jar over it.
I thought this grain bill would add nicely to whatever flavors the yeast and bacteria produce. The cold steeped barley has a woody/coffee flavor that I'm quite fond of. This addition is mostly for that reddish copper hue and possibly a little depth of the final beer.
I'll get back to you with pictures and keep this updated as it rolls along.
Cheers!
-Ari
The recipe was:
5lb pils
4lb 2-row
1lb Munich
1oz roasted barley 500l (cold steep and strained into mash)
1oz hallertau 4% AA fwh in a 70min boil
Irish moss
Yeast nutes
Mashed at 155 for 1hr, sparged, 20 min at 168 for mash out.
Collected 1st runnings, collected a gallon to sour and then the 2nd half.
Got about 6 gallons pre boil and ended with about 4.5 at 1.047.
I filled two 4gallon mayo buckets each halfway. I don't have an airlock so I stabbed a tiny hole in each lid and put a jar over it.
I thought this grain bill would add nicely to whatever flavors the yeast and bacteria produce. The cold steeped barley has a woody/coffee flavor that I'm quite fond of. This addition is mostly for that reddish copper hue and possibly a little depth of the final beer.
I'll get back to you with pictures and keep this updated as it rolls along.
Cheers!
-Ari