QuercusMax
Well-Known Member
I just upgraded to a 15-gallon kettle so I can now do 10 gallon batches, and I'm thinking it will be fun to do two different beer styles from the same batch of wort. I've done this a few times before either by just brewing the exact same batch twice on the same day, or doing a 6-gallon batch and splitting into 2 3-gallon carboys.
I haven't found a list of beer styles you can do this with before, so I thought it might be a fun exercise to try to make one. With a bit of creativity, there are some possibilities to make some *very* different twins - think Danny DeVito and Arnold Schwarzenneger! For example, you could add extra sugars post-boil, or a spice tea, dry hop, fruit, etc.
I've done a Schwarzbier/Black Saison 3-gallon split batch. The schwarzbier was very tasty, and the black saison I dry-hopped with Strisselspalt, and came out very interesting.
I did a double-brewday Helles and Kolsch, both of which were very tasty. (Even though I forgot my catch-bucket when grinding the malt for my Kolsch, and had to scrape it off the driveway!)
This weekend I'm doing a Dortmunder/Blonde ale (or maybe Helles and Cream Ale, depending on my mash efficiency) using WLP820 and US-05.
You could probably do a Dry Stout and Sweet Stout by boiling lactose to sterilize/dissolve, and add to the fermenter.
Maibock and Belgian Golden or Dark Strong - use noble hops, add table sugar and/or dark candi syrup to primary.
Helles and Belgian Single - use noble hops and boil some coriander + orange peel in a small amount of water to extract some flavor
American Wheat and Hefeweizen - pretty self-explanatory
Marzen or Dunkel / Holiday Spiced Beer? Just spitballing here, but seems like that kind of grainbill might do well with some spices and an ale yeast. (Or even a lager yeast at warm temps - I recently made a Cal Common with WLP820 that I would have sworn had pumpkin in it.)
I haven't found a list of beer styles you can do this with before, so I thought it might be a fun exercise to try to make one. With a bit of creativity, there are some possibilities to make some *very* different twins - think Danny DeVito and Arnold Schwarzenneger! For example, you could add extra sugars post-boil, or a spice tea, dry hop, fruit, etc.
I've done a Schwarzbier/Black Saison 3-gallon split batch. The schwarzbier was very tasty, and the black saison I dry-hopped with Strisselspalt, and came out very interesting.
I did a double-brewday Helles and Kolsch, both of which were very tasty. (Even though I forgot my catch-bucket when grinding the malt for my Kolsch, and had to scrape it off the driveway!)
This weekend I'm doing a Dortmunder/Blonde ale (or maybe Helles and Cream Ale, depending on my mash efficiency) using WLP820 and US-05.
You could probably do a Dry Stout and Sweet Stout by boiling lactose to sterilize/dissolve, and add to the fermenter.
Maibock and Belgian Golden or Dark Strong - use noble hops, add table sugar and/or dark candi syrup to primary.
Helles and Belgian Single - use noble hops and boil some coriander + orange peel in a small amount of water to extract some flavor
American Wheat and Hefeweizen - pretty self-explanatory
Marzen or Dunkel / Holiday Spiced Beer? Just spitballing here, but seems like that kind of grainbill might do well with some spices and an ale yeast. (Or even a lager yeast at warm temps - I recently made a Cal Common with WLP820 that I would have sworn had pumpkin in it.)