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Split recipes?

 
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GLRRA47




Joined: 20 Dec 2015
Posts: 43
Location: Ohio


PostLink    Posted: Tue Jan 24, 2017 11:53 pm    Post subject: Split recipes? Reply with quote


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Thinking of splitting a 10 gallon brew into to different recipes. Maybe use lager yeast and lager 5 gal. and dry hop the other 5 gal. for an IPA. Any good ideas / recipes on the topic?
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kal
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Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Tue Jan 24, 2017 11:59 pm    Post subject: Reply with quote

It really depends on what you plan on making.

Not sure what kind of lager or IPA you want but most IPAs will also have a lot of kettle hops so that limits the style you can make.

When you split batches where the malt and kettle hops are all the same there has to be quite a bit of similarity between the two.

Kal

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GLRRA47




Joined: 20 Dec 2015
Posts: 43
Location: Ohio


PostLink    Posted: Wed Jan 25, 2017 1:39 am    Post subject: Reply with quote

Right!
Any good recipes out there for doing it?
If nothing else, I can certainly lager 5 gal of pils and maybe dry hop the rest as an ale for a different flavor.
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kal
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Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Wed Jan 25, 2017 2:36 am    Post subject: Reply with quote

I've never seen many "split recipes" other than the Blonde Ale I list here but then the only difference I mention is the yeast, so not really a recipe specifically made for splitting. Sorry! You can certainly play with the yeast and dry hops any way you like to try and create differences in the beers. I've done it quite often just to try out new yeasts or new hops. In fact, lately I've been doing just that with my last few batches testing out different yeasts in New England Pale Ales and IPAs (WLP002, US-05, WLP007, WLP095, WY1318, etc).

Kal

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Last edited by kal on Wed Jan 25, 2017 2:22 pm; edited 1 time in total
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dp Brewing Company




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PostLink    Posted: Wed Jan 25, 2017 2:19 pm    Post subject: Reply with quote

I've split batches several times. Normally just using different kinds of yeast to see what I like the best. I often use American Ale and French Saison yeast when I split. It's amazing how different the batch will come out with just that one small change.
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terrell




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PostLink    Posted: Wed Jan 25, 2017 4:58 pm    Post subject: Reply with quote

You could also do a 10 gallon mash, and split it into 2 separate 5 gallon boils. I've done this a few times to compare the same wort with different hops, or to compare early vs late hopping techniques using the same hops. If you start with a fairly neutral grain bill, and switch up the hops and yeast, you could end up with two very different beers using the same grist.
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kal
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Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Wed Jan 25, 2017 6:00 pm    Post subject: Reply with quote

Yup - a lot of breweries would historically do something like that. Make a single mash and then run off to different kettles, often done with first runnings for a higher ABV beer and then second or even third runnings for a lower ABV beer. You need separate kettles. You can also steep some speciality grains this way too if you like to get something very different. Just use the malts in the mash that need conversion and go with crystal malts or whatever else doesn't need starch -> sugar conversion in the kettle steep.

This is the one way to make beers that are truly different.

Kal

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GLRRA47




Joined: 20 Dec 2015
Posts: 43
Location: Ohio


PostLink    Posted: Wed Jan 25, 2017 11:29 pm    Post subject: Reply with quote

Good stuff - Thanks!
Brew Your Own ran an article on the topic a few months ago too - I managed to find it so checking the out too.
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