Double batch of weizen

[Demus]

Has anyone experimented with a "double batch?" I've got a 10 gallon kettle and want to brew 2 5 gallon batches of wheat beer at the same time and ferment them with 2 different yeasts. I'm thinkning one German and one either American or Belgian. What do you think? I'm thinking of about a 9 gallon boil resulting in 8 gallons of wort and adding a gallon of water to each fermentor. I want them to be identical except for the yeast.

Thoughts? Advice?

 

[mistermateo]

I would just make sure that you know exactly how much wort you have after the boil so that when you add the water one doesn't come out weaker than the other. a couple of gravity points shouldn't make too much of a difference. I have done this with growlers before. The difference in yeasts can be very extreme I.E American wheat and Hefeweizen Yeasts

 

[Demus]

Thanks, that's the point! It'll be cool to taste identical beers fermented with different yeasts. I was thinking American vs German but I feel like American wheats should be hopped more. Now I'm thinking German and belgian, or maybe two different German strains. Thoughts?
Anyone with a good weizen malt bill? I was thinking simple, 12 pounds of German pilsner and 8 pounds of malted wheat. Reccomendations? Anyone? Buehler?

 

[mistermateo]

totally try out the two different style yeasts the difference between the belgian and german should be noticable. I must say that White Labs 300 Hefeweizen is pretty good, a lot of banana notes with some close as well. i have also tried Fermentis WB-06 Hefe yeast and it had too much clove flavor for me, i feel like it would be perfect for a saison. My recipe for a wheat/hefe is 43% malted wheat, 43% 2-row, and 14% flaked wheat. This recipe with the White labs yeast is everyones favorite so far. i have been tempted to increase the malted wheat to maybe around 50% and lessen the 2-row to 37% to see what effect that has.