2 Beers from 1 Batch: Partigyle, Split Boils & Split Fermentations
I learned early on in this hobby that I needed to find a way to homebrew more beer without taking time away from other areas of life. I adopted a technique that has allowed me to double my output while keeping my brew schedule light. Basically, take the work of making one beer and turn it into two. There are a couple of options for doing this — some require a little more time and effort, and one is no more difficult than making a single 5-gallon (19-L) batch (if you have the equipment to do a single 10-gallon/38-L batch, if not, you can always scale the recipe down to 5 gallons/19-L and have 2.5 gallons/9.5 L of each). Here are the three methods that I use to maximize my homebrewing.
Partigyle Brewing
Partigyle is a method of mashing a large amount of grain and splitting the runnings into a “larger” and “smaller” beer. The more you sparge, the more diluted the wort sugars become, so if you split the early (higher-gravity) runnings into one kettle and reserve the later (lower gravity) runnings for a separate boil, you will have a high gravity beer and a lower gravity beer. This method can be used to make a barleywine and pale ale, a wee heavy and Scottish export 80/- , an imperial stout and dry stout, a doppelbock and Munich dunkel, or Belgian strong and table beer and so on.
I have not cared for the small beers from the second runnings of a single mash as they tend to be thin and lacking depth of flavor. This comes from the bulk of the flavor, color, sugars, and body in the earlier runnings. “Capping” (adding extra malts to the mash after you have run off the big beer) is a great way to counteract this by adding body and flavor back to the beer. Try capping the mash with dextrin malts (for added body) and other specialty grains for color and flavor contributions.
You can also use capping to totally change the character of the second beer. Try making an all Maris Otter English barleywine; then add 0.5 lb. (0.23 kg) each of crystal and roast barley with 1 lb. (0.45 kg) of chocolate malt to make a stout; or maybe 1 lb. (0.45 kg) crystal malt and 0.5 lb. (0.23 kg) chocolate malt for a brown ale. You could even take an all Pils base for a Belgian strong and cap with 0.5 lb. (0.23 kg) of Carafa III® to brew a schwarzbier.
Split Boils
Split boil brewing offers another possibility for gaining multiple beers from a single brew day. Instead of running the single mash off into two boils with different original gravities (O.G.) from separate runnings like in partigyle brewing, the entire pre-boil volume of the mash is first run off as a full batch. Once you have the entire runnings thoroughly mixed, you split them into two separate but equal batches. In my homebrewery, I run the wort into my 17.5-gallon (66-L) kettle and split half back into my hot liquor tank (HLT) on a second burner.
I have done this with a hefeweizen and a wheat IPA with pineapple; one got light hopping and a hefeweizen yeast, the IPA got heavy doses of Falconer’s Flight® hops and a pineapple in secondary. I also did a wit and a Three Floyds Gumballhead clone from the same mash. I used all flaked wheat and pale malt on the mash, split, instant oatmeal in the boil of the wit with orange peel and coriander on Belgian yeast, and the other half received Caravienne® steeped in the hot wort and lots of Amarillo® hops.
I recently used the crowd-sourced American stout recipe from the BeerAdvocate homebrew forum and split the batch of wort with a spring saison. For this I removed the dark malts from the mash and then ran off one full kettle of 13 gallons (49 L). I split the wort into two kettles, 6.5 gallons (25 L) each, and steeped the dark grains in one half which was boiled with the hops from that recipe. The other half got French hops and the 3276 Farmhouse Ale strain from Wyeast. One mash, two boils, two very different beers.
As the earlier examples show, this method can be used to make different beers from the same mash of the same (or similar) gravities by using different hops, adding steeping grains, and changing yeasts. You can use this method to make two IPAs with different hops, or add sugar to one batch during the boil to change the OG and fermentability of one half as well as the other aspects like hops, spicing, color, and/or flavor.
Split Ferments
The third option is the easiest and requires no more time than making a single batch of beer. In this method you run off the full volume of pre-boil wort for two batches and keep it all together. This method requires the ability to do a large combined boil (though you could do a 5-gallon/19-L batch and split it into 2.5-gallon/9.5-L fermentations). Once the wort is collected you boil it as one batch, then split the wort between two separate fermenters.
You can ferment the two batches out and add a spice tea to one, or age half on oak. You could use different yeasts for comparison like English versus American in an IPA. You can make an all Pilsner base with Noble hops and ferment with lager yeast and a Belgian saison (See recipe below). You can even add sugar to half and change the OG, FG and ABV of one.
Adding character malts to the beer in the fermenter is another option. I have cold steeped Midnight Wheat overnight and added the (boiled and chilled) syrup to one fermenter after a single boil for 10 gallons (38 L) of IPA. I fermented on different yeasts, and used different dry hops; one was a pale orange, and the other black.
Another option is to ferment some wort clean and sour the other half. Try brewing a recipe of 40% Pilsner malt and 60% wheat malt for 8 gallons (30 L) of 1.048 SG beer, and boil with minimal hops. Split the batch into 5 gallons (19 L) on a German wheat yeast strain, the other 3 gallons (11 L) diluted to 5 gallons (19 L) pitched with a Lactobacillus strain for a few days then followed with American ale for a Berliner weisse.
As you can see, in the time it takes to brew one batch of homebrew you can make more than one beer!
Partigyle Recipes
The Callen (1st Runnings) Scottish Wee Heavy
(5 gallons/19 L, all-grain)
OG = 1.126 FG = 1.034
IBU = 28 SRM = 18
ABV = 14%
Partigyle brewing is the method of brewing two batches of beer by separating the first and second runnings to create two distinct beers — one high gravity, one lower gravity. The Callen is the beer made from the first runnings.
Ingredients
35 lbs. (15.9 kg) Golden Promise or Maris Otter pale ale malt
2 lbs. (0.90 kg) Carapils® malt
1 lb. (0.45 kg) British dark crystal malt (75/85 °L)
8.0 oz. (0.23 kg) British carastan malt (30/37 °L)
4.8 oz. (0.14 kg) special B malt
2.2 oz. (0.06 kg) black patent malt
10.5 AAU US Challenger (60 min.)
(1.5 oz./43 g of 7.0% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (2 qt./2 L stirred yeast starter)
Lallemand CBC-1 yeast (if bottling)
Priming sugar (if bottling)
Step by Step
Two to three days before brew day, make your yeast starter and set on a stir plate.
On brew day, mash in at 158 °F (70 °C) in 44 qts. (41.6 L) of water. Hold at 158 °F (70 °C) for 60 minutes. Raise the temperature to 170 °F (77 °C), hold for 5 minutes then recirculate. Run off the wort and sparge with hot water. Collect 6.5 gallons (25 L) of the first runnings of wort. Leave the remaining 6.5 gallons (25 L) of second runnings in the mash tun and reserve for brewing The Caleb recipe (read on).
Boil the first runnings wort for 90 minutes, adding hops with 60 minutes left in the boil. When the boil is completed, chill the wort to 60 °F (16 °C), aerate the wort well and pitch the yeast. Ferment at 62 °F (17 °C) for three days, then raise the temperature to 68 °F (20 °C) over five days and hold to finish. Bulk age for two months before packaging in kegs or priming with fresh yeast and bottling.
The Caleb (2nd Runnings) Scottish 90/-
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.018
IBU = 28 SRM = 12
ABV = 6.9%
The Caleb is the beer made from the second runnings of the recipe made with this ingredients list. The malt listed here is used to “cap” the wort that remains in the mash tun after the first runnings are used for brewing The Callen.
Ingredients
12 oz. (0.3 kg) Carapils® malt
8 oz. (0.23 kg) British dark crystal malt (75/85 °L)
4.8 oz. (0.14 kg) British carastan malt (30/37 °L)
8.8 AAU US Challenger (60 min.)
(1.25 oz./35 g of 7.0% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (1 pt./0.5 L yeast starter)
Priming sugar (if bottling)
Step by Step
Two to three days before brew day, make your yeast starter and set on a stir plate.
On brew day, after you have taken your first runnings of wort for The Callen (recipe, left), “cap” the remaining mash with the grains listed in the ingredients (above) and allow the mash to rest at around 160 °F (74 °C). After 30 minutes, run off the wort and sparge with hot water. Collect 6.5 gallons (25 L) of wort. Boil the wort for 90 minutes adding hops with 60 minutes left in the boil. Ferment at 62 °F (17 °C) for three days, then raise the temperature to 68 °F (20 °C) over five days and hold at that temperature to finish fermentation. When fermentation is complete, package in kegs and force carbonate or prime with sugar and bottle.
Partigyle Recipes
The Callen (1st Runnings) Scottish Wee Heavy
(5 gallons/19 L, extract with grains)
OG = 1.126 FG = 1.034
IBU = 28 SRM = 18
ABV = 14%
Partigyle brewing is the method of brewing two batches of beer by separating the first and second runnings to create two distinct beers — one high gravity, one lower gravity. Because this method requires that the wort be made with grains, a true partigyle brewed with extract is not possible. The following recipes are provided simply for extract brewers who are interested in brewing The Callen and The Caleb independently.
Ingredients
14 lbs. (6.4 kg) Maris Otter liquid malt extract
1.3 lbs. (0.59 kg) Carapils® malt
9.6 oz. (0.27 kg) British dark crystal malt (75/85 °L)
5.3 oz. (0.15 kg) British carastan malt (30/37 °L)
3.2 oz. (91 g) Special B malt
1.44 oz. (41 g) black patent malt
14 AAU US Challenger (60 min.)
(2 oz./57 g of 7.0% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (2 qt./2 L stirred yeast starter)
Lallemand CBC-1 yeast (if bottling)
Priming sugar (if bottling)
Step by Step
Two to three days before brew day, make your yeast starter and set on a stir plate.
Place the crushed grains in a steeping bag. Steep the grains at 155 °F (68 °C) in 3.0 qts. (2.9 L) of water. Remove the bag and rinse grains with 2 qts. (2 L) of 170 °F (77 °C) water. Add water to the brewpot to make at least 3.0 gallons (11 L) of wort. Stir in liquid malt extract and boil wort for 90 minutes, adding hops at times indicated. After transfering the wort to a fermenter, top up to 5 gallons (19 L). Aerate the wort well and pitch the yeast. Ferment at 62 °F (17 °C) for three days, then raise to 68 °F (20 °C) over five days and hold at that temperature to finish. Bulk age for two months before packaging in kegs or priming with fresh yeast and bottling.
The Caleb (2nd Runnings) Scottish 90/-
(5 gallons/19 L, extract with grains)
OG = 1.068 FG = 1.018
IBU = 28 SRM = 12
ABV = 6.9%
Ingredients
8 lbs. (3.6 kg) Maris Otter liquid malt extract
14.4 oz. (0.41 kg) British dark crystal malt (75/85 °L)
7.5 oz. (0.21 kg) British carastan malt (30/37 °L)
1.6 oz. (45 g) Special B malt
0.8 oz. (23 g) black patent malt
10.5 AAU US Challenger (60 min.)
(1.5 oz/43 g of 7.0% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (2 qt./2 L stirred yeast starter)
Priming sugar (if bottling)
Step by Step
Two to three days before brew day, make your yeast starter and set on a stir plate.
Place the crushed grains in a steeping bag. Steep the grains at 155 °F (68 °C) in 3.0 qts. (2.9 L) of water.
Remove the bag and rinse grains with 2 qts. (2 L) of 170 °F (77 °C) water. Add water to the brewpot to make at least 3.0 gallons (11 L) of wort. Stir in liquid malt extract and boil wort for 90 minutes, adding hops at times indicated. After transfering the wort to a fermenter, top up to 5 gallons (19 L). Aerate the wort well and pitch the yeast. Ferment at 62 °F (17 °C) for three days, then raise to 68 °F (20 °C) over five days and hold at that temperature to finish. When fermentation is complete, package in kegs and force carbonate or prime with sugar and bottle.
Split Fermentation Recipes
Oh So Crisp Pilsner
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.012
IBU = 33 SRM = 3 ABV = 5.6%
The following two beers are made by splitting the wort into two fermentations. Only follow the ingredients list and step by step one time and split the wort after the boil. Follow the individual fermentation schedule for each recipe. The ingredients have been listed twice for reference or for brewing 10 gallons (38 L) of each beer independently.
Ingredients
23 lbs. (10.4 kg) Pilsner malt
13 AAU Magnum hops (90 min.)
(1 oz./28 g of 13.0% alpha acids)
4.5 AAU US Saaz hops (20 min.)
(1 oz./28 g of 4.5% alpha acids)
6.0 AAU SterlingTM hops (20 min.)
(1 oz./28 g of 6.0% alpha acids)
10.8 AAU Liberty hops (10 min.)
(2 oz./57 g of 5.4% alpha acids)
1 oz. (28 g) US Saaz hops (0 min.)
2 oz. (57 g) SterlingTM hops (0 min.)
Wyeast 2000 (Budvar Lager) or White Labs WLP802 (Czech Budejovice Lager) yeast (2 qt./2 L yeast starter)
1 cup corn sugar (if bottling)
Step by Step
Two or three days before brew day, make a yeast starter. If you are performing the split fermentation, make two separate starters: One with your lager yeast of choice (for Oh So Crisp Pilsner), the other with the saison yeast of choice (for So So Def Belgian Saison).
On brew day, mash in at 150 °F (66 °C) in 31 qts. (29 L) of strike water. Hold at that temperature
for 60 minutes. Raise to 170 °F (77 °C), hold for five minutes then recirculate. Run off the wort and sparge with hot water. Collect 11.5 gallons (50 L) of wort. Boil the wort for 90 minutes adding hops at times indicated in the ingredients list. Chill the wort to 70 °F (21 °C) and rack half of the volume of wort into a sanitized
fermenter. Chill the wort remaining in the kettle to under 50 °F (10 °C), rack to a second sanitized fermenter and pitch the lager yeast starter. Ferment at 48 °F (9 °C). In the first fermenter, follow the fermentation instructions for So So Def Belgian Saison (below). Following fermentation, rack to a keg or prime with sugar and bottle.
So So Def Belgian Saison
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.005
IBU = 33 SRM = 3 ABV = 6.8%
Ingredients
23 lbs. (10.4 kg) Pilsner malt
13 AAU Magnum hops (90 min.)
(1 oz./28 g of 13.0% alpha acids)
4.5 AAU US Saaz hops (20 min.)
(1 oz./28 g of 4.5% alpha acids)
6.0 AAU SterlingTM hops (20 min.)
(1 oz./28 g of 6.0% alpha acids)
10.8 AAU Liberty Hops (10 min.)
(2 oz./57 g of 5.4% alpha acids)
1 oz. (28 g) US Saaz hops (0 min.)
2 oz. (57 g) SterlingTM hops (0 min.)
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Belgain Saison I) yeast (1 qt./1 L yeast starter)
1 cup corn sugar (if bottling)
Step by Step
Two or three days before brew day, make a yeast starter. If you are performing the split fermentation, make two separate starters: One with your lager yeast of choice (for Oh So Crisp Pilsner), the other with the saison strain of your choice (for So So Def Belgian Saison).
On brew day, mash in at 150 °F (66 °C) in 31 qts. (29 L) of strike water. Hold at that temperature for 60 minutes. Raise to 170 °F (77 °C), hold for five minutes then recirculate. Run off the wort and sparge with hot water. Collect 11.5 gallons (50 L) of wort. Boil the wort for 90 minutes adding hops at times indicated in the ingredients list. Chill the wort to 70 °F (21 °C) and rack half of the volume of wort into a sanitized fermenter. Pitch the saison yeast starter in this fermenter and ferment at 74 °F (23 °C). Chill the wort remaining in the kettle to under 50 °F (10 °C), rack to a second sanitized fermenter and pitch the lager yeast starter. In the second fermenter, follow the fermenation and packaging instructions for Oh So Crisp Pilsner (above).
Split Fermentation Recipes
Oh So Crisp Pilsner
(5 gallons/19 L, extract only)
OG = 1.055 FG = 1.012
IBU = 33 SRM = 4 ABV = 5.6%
The following two beers are made by splitting the wort into two fermentations. Only follow the ingredients list and step by step one time and split the wort after the boil. Follow the individual fermentation schedule for each recipe. The ingredients have been listed twice for reference or for brewing 10 gallons of (38 L) each beer independently.
Ingredients
12.5 lbs. (5.7 kg) Pilsner dried malt extract
14.3 AAU Magnum hops (60 min.)
(1.1 oz./31 g of 13.0% alpha acids)
4.5 AAU US Saaz hops (20 min.)
(1 oz./28 g of 4.5% alpha acids)
6.0 AAU SterlingTM hops (20 min.)
(1 oz./28 g of 6.0% alpha acids)
10.8 AAU Liberty hops (10 min.)
(2 oz./57 g of 5.4% alpha acids)
1 oz. (28 g) US Saaz hops (0 min.)
2 oz. (57 g) SterlingTM hops (0 min.)
Wyeast 2000 (Budvar Lager) or White Labs WLP802 (Czech Budejovice Lager) yeast (2 qt./2 L yeast starter)
1 cup corn sugar (if bottling)
Step by Step
Two or three days before brew day, make a yeast starter. If you are performing the split fermentation, make two separate starters: One with your lager yeast of choice (for Oh So Crisp Pilsner), the other with the saison yeast of choice (for So So Def Belgian Saison).
Add water to brew pot to make at least 6.0 gallons (11 L) of wort and raise to 170 °F (77 °C). Stir in the dried malt extract and boil the wort for 60 minutes, adding hops at times indicated in the ingredients list. Chill the wort to 70 °F (21 °C) and rack half of the volume of wort into a sanitized fermenter. Chill the wort remaining in the kettle to under 50 °F (10 °C), rack to a second sanitized fermenter, top up with water to 5 gallons (19-L) and pitch the lager yeast starter. Ferment at 48 °F (9 °C). In the first fermenter, follow the fermentation instructions for So So Def Belgian Saison (below). Following fermentation, rack to a keg or prime with sugar and bottle.
So So Def Belgian Saison
(5 gallons/19 L, extract only)
OG = 1.055 FG = 1.005
IBU = 33 SRM = 4 ABV = 6.8%
Ingredients
12.5 lbs. (5.7 kg) Pilsner dried malt extract
14.3 AAU Magnum hops (60 min.)
(1.1 oz./31 g of 13.0% alpha acids)
4.5 AAU US Saaz hops (20 min.)
(1 oz./28 g of 4.5% alpha acids)
6.0 AAU SterlingTM hops (20 min.)
(1 oz./28 g of 6.0% alpha acids)
10.8 AAU Liberty hops (10 min.)
(2 oz./57 g of 5.4% alpha acids)
1 oz. (28 g) US Saaz hops (0 min.)
2 oz. (57 g) SterlingTM hops (0 min.)
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Belgain Saison I) yeast (1 qt./1 L yeast starter)
1 cup corn sugar (if bottling)
Step by Step
Two or three days before brew day, make a yeast starter. If you are performing the split fermentation, make two separate starters: One with the lager yeast of choice (for Oh So Crisp Pilsner), the other with the saison yeast of choice (for So So Def Belgian Saison).
Add water to brew pot to make at least 6.0 gallons (11 L) of wort and raise to 170 °F (77 °C). Stir in the dried malt extract and boil wort for 60 minutes, adding hops at times indicated in the ingredients list. Chill the wort to 70 °F (21 °C) and rack half of the volume of wort into a sanitized fermenter and top up to 5 gallons (19 L).
Pitch the saison yeast starter in this fermenter and ferment at 74 °F (23 °C). Chill the wort remaining in the kettle to under 50 °F (10 °C), rack to a second sanitized fermenter, top up to 5 gallons (19 L) and pitch the lager yeast starter. In the second fermenter, follow the fermenation and packaging instructions for Oh So Crisp Pilsner (above).
Split Boil Recipes
Becca’s Bavarian German Hefeweisse
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 13 SRM = 5 ABV = 4.7%
The following two beers are made by making one wort and then splitting it into two factions before boiling and adding grains to steep in the wort for the second beer. Follow the individual ingredients lists and step by step instructions for each recipe. Follow the recipes in the order that they appear.
Ingredients
8.0 lbs. (3.6 kg) Pilsner malt
8.0 lbs. (3.6 kg) white wheat malt
4.0 lbs. (1.8 kg) German dark wheat malt (7 °L)
3.3 AAU Simcoe® hops (90 mins)
(0.25 oz./7 g of 13.0% alpha acids)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) or Safbrew WB-06 yeast (1 qt./1 L yeast starter)
1 cup corn sugar (if bottling)
Step by Step
Two or three days before brew day, make two yeast starters, one with hefeweizen yeast, the other with Brettanomyces yeast.
On brew day, mash all the wheat and Pilsner malts for both recipes together at 150 °F (66 °C) in 25 qts. (23.6 L) of water. Hold at that temperature for 60 minutes. Raise the mash temperature to 170 °F (77 °C), hold for five minutes then recirculate. Run off the wort and sparge with hot water. Collect 13 gallons (50 L) of wort. Separate the wort into two equal pre-boil portions. For Becca’s Bavarian German Hefeweisse, boil the first half of the wort for 90 minutes, adding the hops at the times indicated in this ingredients list. Chill the wort rapidly to 70 °F (21 °C), transfer to a fermenter, aerate well and pitch the hefeweizen yeast starter. Ferment at 72 °F (22 °C). Following fermentation, rack to a keg and force carbonate or prime with sugar and bottle. For the other half of the wort, follow the instructions for Have Another 100% Brett Wheat APA (below).
Have Another 100% Brett Wheat APA
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.009
IBU = 38 SRM = 5 ABV = 5.3%
Ingredients
5 gallons (19 L) of Becca’s Bavarian wort (remaining from recipe above)
8.0 oz. (0.23 kg) Caravienne® malt (steeped only)
13 AAU Simcoe® hops (15 min.)
(1 oz./28 g of 13.0% alpha acids)
9.5 AAU Amarillo® hops (15 min.)
(1 oz./28 g of 9.5% alpha acids)
2 oz. (57 g) Simcoe® hops (0 min.)
2 oz. (57 g) Amarillo® hops (0 min.)
1 oz. (28 g) Simcoe® hops (dry hops)
1 oz. (28 g) Amarillo® hops (dry hops)
White Labs WLP644 (Brettanomyces bruxellensistrois) yeast (1.5 qt./1.5 L yeast starter)
1 cup corn sugar (if bottling)
Step by Step
Two or three days before brew day, make two yeast starters, one with hefeweizen yeast, the other with Brettanomyces yeast.
Add the Caravienne® malt to the 5 gallons (19 L) of wort you reserved from brewing the Becca’s Bavarian German Hefeweisse (left) using a muslin grain bag and steep in the wort for 20 minutes. Boil the wort for 90 minutes, adding hops at times indicated in this ingredients list. Chill the wort rapidly to 70 °F (21 °C), transfer to a fermenter, aerate well and pitch the Brettanomyces yeast starter. Ferment at 72 °F (22 °C). Add dry hops to the primary in a weighted hop sack seven days before packaging. Following dry hopping, rack to a keg and force carbonate or prime with sugar and bottle.
Split Boil Recipes
Becca’s Bavarian German Hefeweisse
(5 gallons/19 L, extract only)
OG = 1.048 FG = 1.012
IBU = 13 SRM = 4 ABV = 4.7%
The following two beers are made by making one wort and then splitting it into two factions before boiling and adding grains to the steep in the wort for the second beer. Follow the individual ingredients lists and step by step instructions for each recipe. Follow the recipes in the order that they appear.
Ingredients
11 lbs. (5 kg) dried wheat malt extract
3.3 AAU Simcoe® hops (90 mins)
(0.25 oz./7 g of 13.0% alpha acids)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) or Safbrew WB-06 yeast (1 qt./1 L yeast starter)
Priming sugar (if priming)
Step by Step
Two or three days before brew day, make two yeast starters, one with hefeweizen yeast, the other with Brettanomyces yeast.
Add water to brew pot to make 10 gallons (38 L) of wort and raise the temperature to 170 °F (77 °C). Remove the brewpot from the heat and stir in the dried malt extract. Stir thoroughly to mix in all of the extract. Separate the wort into two equal pre-boil portions. For Becca’s Bavarian German Hefeweisse, boil the first half of the wort for 90 minutes, adding the hops at the times indicated in this ingredients list. Chill the wort rapidly to 70 °F (21 °C), aerate well, top off to 5 gallons (19 L) and pitch the hefeweizen yeast starter. Ferment at 72 °F (22 °C). Following fermentation, rack to a keg and force carbonate or prime with sugar and bottle. For the other half of the wort, follow the instructions for 100% Brett Wheat APA (below).
Have Another 100% Brett Wheat APA
(5 gallons/19 L, extract only)
OG = 1.049 FG = 1.009
IBU = 20 SRM = 5 ABV = 5.3%
Ingredients
5 gallons (19 L) of Becca’s Bavarian wort (remaining from recipe above)
8 oz. (0.23 kg) Caravienne® malt
13 AAU Simcoe® hops (15 min.)
(1 oz./28 g of 13.0% alpha acids)
9.5 AAU Amarillo® hops (15 min.)
(1 oz./28 g of 9.5% alpha acids)
2 oz. (57 g) Simcoe® hops (0 min.)
2 oz. (57 g) Amarillo® hops (0 min.)
1 oz. (28 g) Simcoe® hops (dry hops)
1 oz. (28 g) Amarillo® hops (dry hops)
White Labs WLP644 (Brettanomyces bruxellensis trois) yeast (1.5 qt./1.5 L yeast starter)
1 cup corn sugar (if bottling)
Step by Step
Two or three days before brew day, make two yeast starters, one with hefeweizen yeast, the other with Brettanomyces yeast.
Place the crushed grains in a steeping bag. Steep grains in the 5 gallons (19 L) drawn off from orginal wort. Boil the wort for 90 minutes, adding hops at times indicated in this ingredients list.
Chill the wort rapidly to 70 °F, (21 °C), transfer to a fermenter, top off to 5 gallons (19 L), aerate well and pitch the Brettanomyces yeast starter. Ferment at 72 °F (22 °C). Add dry hops to the primary in a weighted hop sack seven days before packaging. Following dry hopping, rack to a keg and force carbonate or prime with sugar
and bottle.
