Take it out, chop it up, put it back together. One wort, two different sets of late additions and two different yeasts, yielding two different beers.
What’s the deal here? What’s the plan? An English pale with the soul of a spiced saison. The other, an actual saison, finished with a pale ale sized-dose of (mostly) American pale ale hops. An English Saison and a Farmhouse IPA.
In the one, the goal is to render indiscernable the boundaries between the ester character of Wyeast 3711 and the tropical fruit/citrus/blackcurrant aromas of the hop blend.
And in the other, the mellow, Britishy malt/ester profile of Wyeast 1099 is shellacked with lemon and ginger and the funky, earthy undertones of Sichuan peppercorns, forming a complex but approchable, slightly fruity, slightly spicy, shandylike varnish over a simple base beer. No over-the-top spice beer, this.
Five gallons (to yield two 2.5 gallon batches), All Grain.
– 9.25 lbs Pils malt
– 1 lb Weyermann CaraHell
– 150 F for 60 min
– 168 F for 10 min
– 1 oz Citra @ 60″
Chill and split the batch between two primary fermenters:
Finishing additions & Yeast – Tomax:
3 grams dried lemon peel, 8 grams fresh ginger, and 1 gram whole Sichuan peppercorns (steeped together in 8 oz boiling water to sterilize), added to chilled wort in the fermenter.
Wyeast 1099 Whitbread Ale
Finishing additions & Yeast – Xamot:
0.5 oz each: Citra, Ahtanum, and Strisselspalt hops, added to chilled wort in the fermenter.
Wyeast 3711 French Saison
Easy. Substitute 6 lbs Pilsen malt syrup and 1 lb Pilsen DME for the 9.25 lbs Pils malt. Steep the CaraHell, and increase the 60-minute Citra addition to 1.25 oz. Finishing additions stay the same.