Saison/Belgian Blonde Yeast Split
10 gallons of wort, OG 1.050, 30 IBU
Mash: 14# pilsner malt,
7# Vienna malt at 150º F
Hop schedule: 2 oz East Kent Goldings for bittering, 2 oz Styrian Goldings,
30 minutes, 2 oz Saaz, 5 minutes
Split into two fermenters and
pitch yeast
Saison: Wyeast 3711 or 3724,
or White Labs WLP565
Blonde: Wyeast 1214 or 1762,
or White Labs WLP500 or WLP540
Old Ale/Brown Ale
Dilution Split
10 gallons of wort, 12-gallon yield
Mash: 22# British pale ale malt,
1# 60 L crystal malt, 1# dark crystal malt,
0.5# chocolate malt at 153º F
Cooled wort should measure about OG 1.075
Hop schedule: 2 oz UK Challenger, 60 minutes, 1 oz UK Target, 20 minutes
Old ale, OG 1.082, 32 IBU: Transfer to 6 gallons of wort to a fermenter and add 1# dark brown or turbinado sugar dissolved in 1 quart of water (pasteurized and chilled).
Brown ale, OG 1.050, 26 IBU: Transfer 4 gallons of wort to another fermenter, add 2 gallons of water and 1 oz East Kent Goldings.
Ferment with your favorite British yeast
Braggot/Vienna
Lager Split
10 gallons of wort, 11-gallon yield
Mash: 15# Vienna malt and
5# Munich malt at 152º F
Cooled wort should measure about OG 1.050
Hop schedule (German or American Hallertauer or Tettnanger): 2 oz, 60 minutes, 1.5 oz, 20 minutes, 1.5 oz, 5 minutes
Vienna lager, OG 1.050, 30 IBU: Ferment 6 gallons of wort with Bavarian
lagerbier yeast
Braggot, OG 1.085, 24 IBU: Dissolve 5# of wildflower honey in allon of water,
heat to pasteurize, chill and add to
4 gallons of wort.
Ferment with American ale or mead yeast.
This story appears in the May issue of All About Beer Magazine. Click here for a free trial of our next issue.
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