I have some gigayeast gb150 sour cherry funk and gb122 berliner blend. I would like to do one 12 gallon batch and split it into 2 fermenters. What would be an acceptable malt bill for both ? Maybe 65 % pilsner, 25 % wheat, and 10 % crystal ? And what crystal ?
Need a malt bill for a split batch
- Thread starter rossi46
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
The question is, what sort of beers do you want to end up with? If you want one of them to be Berliner-esque, I'd leave out the crystal. How about brewing 9 gallons of ~1.060 pale wheat-heavy wort, and diluting 3 gallons by 50% to get the Berliner down to its traditional range. Pitch the rest with the Sour Cherry Funk and call it a Flemish Pale?
I recently did a batch that I split 3-ways, pulled some and diluted pre-boil for a Berliner, some post-boil pre-hop-stand for a funky saison, and the rest loaded with hops for a "New England" APA.
50.0% Rahr "2-Row" Brewer's Malt
33.3% Rahr Wheat Malt
13.3% Fawcett Oat Malt
3.3% Weyermann CaraFoam
- Joined
- Sep 16, 2013
- Messages
- 443
- Reaction score
- 104
Something I like to do with a split mash is 60-40 pils/wheat, and use half for a no-boil Berliner or gose at a lower OG, and boil/hop the other half for a more traditional sour. The only issue is mash temp - usually you want lower for a Berliner and higher for a sour, to keep the sacch yeast from eating all the sugars. But a little bit of flaked wheat or oats steeped in the part you're going to boil is a nice workaround if you decide to mash low.
i think you could make 2 excellent beers with one mash & boil. per gigayeast's website, the berliner mix is saison + lacto - so you could make a fine soured saison. just because the pack says "berliner" doesn't mean you need to limit yourself to that style.
personally i would do something like 60% pils, 35% wheat, 5% oats, ~ 1.050, 5 IBUs.
personally i would do something like 60% pils, 35% wheat, 5% oats, ~ 1.050, 5 IBUs.
burninator
Well-Known Member
- Joined
- Jul 27, 2014
- Messages
- 992
- Reaction score
- 351
This is great advice. I use a major bill similar to this, switching rye for oats, and vice versa. If you feel you must have something in there to contribute a little color or maltiness, consider Munich, instead of crystal, or maybe dark wheat for some of your wheat addition.
Personally I like leaving out the IBU addition entirely sometimes, and tasting later to see what I can dry hop with. Mmmmmmm...dry hopped sour beeeeeeeer.
You could steep the crystal malt on its own and add that to half the wort. It'll add more malt flavor, color, and some unfermentables.
Good idea, Thanks.
I went ahead and did two different beers. A 60/35/5 pilsner, wheat, and oat. 1.045 with 5 ibu for the berliner. And a Tart of Darkness grain bill for the sour cherry funk.
Thanks for all the suggestions.
Thanks for all the suggestions.
myerstyson
Well-Known Member
I know this is coming in late, but the latest BYO (Mar/Apr) just did an article on split batches: "Divide and conquer" Lots of good info.
Thanks. I ended up just doing 2 different malt bills.
