I've been experimenting a lot recently with split batches. The goal is to make 10 gallons of a single wort, then split it into two 5 gallon carboys to ferment seperately for two different beers. Once the Wort is finished there's a couple options you can have to create two different beers.

You can add extra fermentables, color/character malts, different yeast, dry hopping/hopback, etc. In order to add extra fermentables (like sugar or DME) and/or color/character malts they first need to be boiled & cooled in order to sanitize them. Some people will just add the fermentables straight into the fermenter . As long as you do this during High Krausen, there shouldn't be a risk of infection. I like to play it safe & I'll boil the extra wort separately for 15 minutes, then cool to fermentation temperature & throw it in the fermenter after I pitch the yeast.

For this batch I ran the first half straight into the fermenter for the Saison & ran the second half through a hopback for the English IPA. The English IPA recipe I used was based on a historical recipe posted here: ( I was curious to see how the older IPAs stack up to the current "Modern" IPAs.

The historic EIPA was a lot different than what we are used to when we think about IPAs today.  The beer was bitter but not that hoppy. The East Kent GOldings have a mnore subdued flavor than the modern American hops. Overall it was closer to a modern English Pale Ale than a modern EIPA>


Saison (6 Gallons, ~80% Eff, Tinseth)

OG: 1.041
IBU: 4
ABV: 4.1%
SRM: 3.7

6 lbs - German Pilz (Weyerman)
1.5lb - Domestic 2-Row (Rahr)
1 lbs - Wheat (Marminster Floor Malted)
.5 lbs - Crystal 10

.75 oz - Czech Saaz (Whole Leaf) 2.4% @ First Wort Hop
.25 oz - Czech Saaz (Whole Leaf) 2.4% @ 10 min
.5 oz - Czech Saaz (Whole Leaf) 2.4% @ 0

1 pack Danstar Belle Saison Dry Yeast, rehydrated

Mashed 60 min @ 156, 1.5 qt/lb
Pitched at 68 degrees
Let it free rise up to 73 degrees

Look - Light yellow, slightly hazy with a small white head
Aroma - Funky fruity slightly phenolic yeast & sweet malt
Mouthfeel - Medium-thin, crisp
Taste - Classic Saison flavor, not much more to say haha. Funky yeast, earthy hops, grainy.

Notes: I was really pleased with this new dry yeast. It has the classic Saison flavor you expect (maybe a little more phenolic than the Dupont strain) which means I will be using it again for sure. It's about the same price as liquid yeast but the shelf life is really the advantage to using this yeast. Nice to have a good Saison yeast on hand just in case.


English IPA (6 Gallons, ~80% Eff, Tinseth)

OG: 1.051
IBU: 4
ABV: 5.4%
SRM: 6.5

6 lbs - German Pilz (Weyerman)
1 lbs - Wheat (Marminster Floor Malted) Steeped Separately
1.5lb - Domestic 2-Row (Rahr)
.5 lbs - Crystal 10
.5 lbs - Simpson's Medium Crystal
11 oz - Lyle's Golden Syrup (Invert Sugar)
1 lb - Carapils

.75 oz - Czech Saaz (Whole Leaf) 2.4% @ First Wort Hop
.5 oz - Czech Saaz (Whole Leaf) 2.4% @ 10 min
.25 oz - Czech Saaz (Whole Leaf) 2.4% @ 0
3 oz - East Kent Goldings (Whole Leaf) 6.3% Dry Hop

2 packs Safale S-04 Dry Yeast, re-hydrated

Mashed 60 min @ 156, 1.5 qt/lb
Pitched at 62 degrees
Let rise to 65 degrees

Look - Copper, brilliantly clear with a thick off white head
Aroma - Sweet Malts, Light Earthy Hops
Mouthfeel - Light bodied
Taste - Sweet grainy malts followed by a firm bitterness. Slight EKG hop flavor.

Notes: Overall this historical recipe is closer to a modern EPA than a modern EIPA. It was an interesting beer to brew.

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