Brewing a 2-gallon wort that I'll split in half into 2 one gallon carboys and set to different yeasts and dry hop.
-1.2KG Weyermann Pilsner 2-row
-100 gm Medium Crystal
-100 gm Gladfield Toffee
-5 gm Roasted Barley
-5 litre water, strike temp 70C
-conversion rest @67C (60 mins)
Sparge:
-wash with 6L water at 70C
Boil:
-2AAU Southern Cross (60 mins)
-2AAU Nelson Sauvin (30 mins)
-1AAU Riwaka (5 mins)
-2 pinches Irish Moss (10)
Ferment:
-split into two 5 litre carboys
-Ferment one with Wyeast Irish Ale 1084, dry hop with 1AAU Motueka
-Ferment the other with Wyeast Belgian Saison 3274, dry hop with 1AAU Wakatu
It should be low to mid 40s OG.
The intent is to get an idea of the effect of the two different yeasts and dry hop.
To drink it too.