splitting a pale ale batch ideas/thoughts

[storytyme]

I am going to do my first 10 gal batch this weekend and I am going to split the batch into 2 fermentors, so I want to make one how the recipe calls for and the other change things up a bit. What are some ideas out there? One will use Wyeast #1056. What would be a good alternate yeast to use for a different final product? What are the thoughts on maybe doing a little dry hopping for a more hoppy Pale Ale? How much and how long? The hops being used in the boil are Columbus, Amarillo and Centennial for an IBU of 47ish. Both final beers will be kegged.

Thanks everyone for your suggestions. Looking forward to doing my first 10 gal batch.

 

[1BigBear]

Well how did it turn out.?. Did you get the 2 seperate batches?
I'm doing a 5 gal split this weekend Feb23.
Havent figured out what exactly, but was wondering what you did and how it came out..
the More the Merrier !

 

[tobbias]

I did a german hefe and berliner split month ago. You can use the same type of malt and hops but need a hefe yeast and a berliner yeast. Also need to bring the OG down on the berliner split. I did an all grain clone of Franziskaner Hefe but you could easily do extract, partial or all grain with at 60/40 of 50/50 malt/wheat. Use noble hops you should only need one ounce. After a month you end up with 5 gallons of Hefe. The hefe is best consumed young. Leave the berliner for 6 months in the secondary. The Berliner will be ready for the summer! Good luck""

 

[Sir-Hops-A-Lot]

I'm curious about what the OP did.
I would say Saf 05 would be similar to 1056 and would fit with the hops so a good experiment.

 

[storytyme]

So I just polished off the 2nd keg of this Pale Ale split batch and both turned out great. What I ended up doing was using Wyeast #1056 on half and Wyeast (Northwest Ale) # 1332 plus 7 days of Centennial dry hopping on the other. The 1056 finished at 5.9% and the 1332 finished at 5.0%. Definite difference in taste and both were good.