7 replies to this topic

[positiveContact]

Take two styles that have enough in common and adulterate prior to fermentation?  The main things in common I'm thinking are general kettle hopping, IBUs and gravity.

 

I'm thinking something like:

 

IPA, Amber Ale

APA, Stout

Helles, Dark Lager (vienna, dunkel, etc.)

 

So I'm thinking it could go like this:

 

mash to make 10 gals of the lighter color style.

meanwhile make a mini mash of roasted or darker grains with a little base malt.

 

drain the big mash tun into boil kettle and make beer no sparge style.

 

meanwhile dump the mini mash into the big mash tun and "sparge" what is left in there into a small kettle and briefly boil this.

 

at the end split the 10 gal of light color wort and add the dark wort to half of it.

 

ferment separately, dry hop separately etc.

 

crazy talk?

[Bklmt2000]

Not crazy at all.

 

The only potential hangup I can see is, if you wanted 2 beers from one mash, but you wanted a different hop character in each batch.

 

But if you're looking for the same hop profile in each batch, just one beer darker than the other, the above method should work well.

[positiveContact]

I was thinking about this as a way to make 2 5 gal batches in the same amount of time it takes me to make 10 gals.  I have limited time to make beer and it's starting to become limited time to drink it 

Not crazy at all.

 

The only potential hangup I can see is, if you wanted 2 beers from one mash, but you wanted a different hop character in each batch.

 

But if you're looking for the same hop profile in each batch, just one beer darker than the other, the above method should work well.

 

on a lot of my really hop forward beers most of the hop aspect is coming from the dry hop.  Also I could increase the size of the "mini mash" enough so that if the darker beer is supposed to be less hoppy this would dilute the hops from the main batch of wort down to have less impact.

[Bklmt2000]

I was thinking about this as a way to make 2 5 gal batches in the same amount of time it takes me to make 10 gals.  I have limited time to make beer and it's starting to become limited time to drink it 

 

on a lot of my really hop forward beers most of the hop aspect is coming from the dry hop.  Also I could increase the size of the "mini mash" enough so that if the darker beer is supposed to be less hoppy this would dilute the hops from the main batch of wort down to have less impact.

 

Another idea: you could add different hops to the mini-mash batch during the boil that were not in the main/split batch, if you wanted to incorporate certain hops in one batch but not the other.

Edited by Bklmt2000, 12 November 2017 - 01:54 PM.

[positiveContact]

Another idea: you could add different hops to the mini-mash batch during the boil that were not in the main/split batch, if you wanted to incorporate certain hops in one batch but not the other.

 

yeup.  I do tend to make dark beers that are less hoppy but it's an option if needed.

[Poptop]

I recently did this splitting 10 in to a Light Lager and Saison. I made a tincture of tangerine/vodka and pitched that into the Saison. That and the choices of yeast made two very distinct and pleasing beers.

I recall doing something like this into an APA and a Brown Ale. I steeped all the crystals separate, simmered and added to the fermenter. IIRC the Brown was just okay...

[positiveContact]

I recently did this splitting 10 in to a Light Lager and Saison. I made a tincture of tangerine/vodka and pitched that into the Saison. That and the choices of yeast made two very distinct and pleasing beers.

I recall doing something like this into an APA and a Brown Ale. I steeped all the crystals separate, simmered and added to the fermenter. IIRC the Brown was just okay...

 

that is concerning.  too bad.

[Poptop]

that is concerning.  too bad.

We all learn... It wasn't undrinkable but the crystal didn't give of that "crystally" sweet flavor that we all use it for (in most cases).