Another Split Batch: One Mash, Two Boils

[John Sand]

I brewed yesterday. My current Pilsner is mediocre, and my Pale is running low. So I wanted to make two beers. I ground 12# Pilsner, 1# Munich and 10oz Crystal 40. Mashed for 40 minutes in 8+ gallons of water. Drained 3.5 gallons, brought it to a boil and added Styrian Goldings at 20 and 5 minutes. Chill and drain, pitch Bootleg Arlingtonesis. Drained 4 more gallons from the mash and brought to a boil. Added Horizon and Azacca at 20 and 5. Chilled and pitched Bootleg Oslo. The Lager went on the basement floor at 55, the Oslo part into the ferm fridge at 80. The Kveik is bubbling merrily, and the Lager batch is showing foam. It was fun.

[Beer-lord]

I used to do double batches splitting yeasts often and haven't in a while. I love Bootleg's Arlingtonesis and use it when it comes out once or twice a year for my black lager. It's a favorite with my beer buddies. I've never tried it in anything else and I should. I wish it was in stock year around.
Let me know if what you think of Azacca. I've never got much from it and I'm still trying.

[John Sand]

The Arlingtonesis is my standard lager yeast, I save it from each batch. I was not happy in my few tries with 34/70.
I used Azacca before, combined with Horizon in a version of the 15 Minute Pale Ale and loved it. Tropical fruit flavors. I have had occasions where a previously successful hop variety is unpleasant. I attribute it to the source and the year.

[mashani]

Let me know if what you think of Azacca. I've never got much from it and I'm still trying.

Use 2x more Azacca then you would Simcoe late in the boil and you will get a decent result in my experience.

Like literally 2x. I used 8oz of it in the last beer I made with it and it was good.

[John Sand]

Kegged to Oslo half today, 1.058-1.008 in a week, wort clear, yeast compact. I love this stuff.

[Beer-lord]

Kegged to Oslo half today, 1.058-1.008 in a week, wort clear, yeast compact. I love this stuff.

Surprised it took that long. What temp did it ferment at?

[John Sand]

I don't check most of my beers, it could have finished much sooner. Fermented at 80.

[John Sand]

We had people over after our local St Patrick's Day Parade. The Pale Ale was a hit. The lager is lagering.