shepp
Regular.
I wondered if anybody could make any suggestions for recipes to make a 23 litre split wort brew one half with saison yeast and the another using a lager yeast and conditioning?
Thanks :thumb:
Thanks :thumb:
I'd suggest a simple malt bill, say 95% Vienna lager malt and 5% Munich.
I'd mash @ 68ÃÅ¡c for 1 hour. The Saison yeast will attenuate very well, so don't mash too low or you risk both having a very light, watery body.
For the hops, I'd suggest Willamette. Fairly easy to get hold of. A small bittering addition for 60 min, and maybe a conservative aroma addition at flameout. No more than 25 IBUs total.
Split the cooled wort after the boil.
Yeast: For the Saison, I've recently used Wyeast 3711 French Saison and was really happy. Not as fussy as its Belgian counterpart.
For the lager, I'd go with Wyeast Czech Pils 2278. Alternatively, Saflager S23 dried yeast (1 x sachet should be enough if you're splitting the batch).
I did something like this with a kolsch/Saison split. The problem is hopping, as I feel Saisons should have a around 30+ IBUs bitterness as opposed to around 15 for a lager, and Saison should also have more hop character than the clean malt focused lager. I ended up basing the recipe around the Kolsch and added raspberries and a little dry hopping to the Saison to make it more interesting.
As said, keep the grist simple. It isn't a no go, just that one or both beers will be compromised. I still ended up with nice, drinkable beers, just the Saison wasn't the best I can make.
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