We should have thought of this years ago.
Lara and I both love homebrewing---meaning, it’s far more than my hobby and her burden to bear---so it makes sense for us to run simultaneous brew days. We mash a 10-gallon batch, then transfer into separate kettles. The malt bill remains the same, but each of us is free to experiment with boil length and vigor, hops, and yeast. It adds maybe half an hour to our brew day.
That’s what we did this past weekend: I brewed an IPA for some friends’ wedding next month, and Lara took the same wort and brewed a Belgian-style single.
The single, which began as a table beer for monastery consumption only, occasionally pops up in the market, but not nearly enough for our taste. Granted, it’s not the sexiest style. It lacks the brawn of triples, and the rich depth of doubles and quads. Look elsewhere for crisp, peppery vigor, too, because this is mellower than a saison. But that’s kind of the point. It’s all about subtle balance.
(Hardywood Park brews a great single. If you’re ever in Richmond, Virginia, grab a few bottles.)
For this batch, we kept IBUs in the very low 20s and hopped with Strisselspalt, a delicate, low-alpha hop that we really like to use in our saisons. Our ABV will probably be just above 5%, which is probably a little high for the style, but I didn’t want to push much lower for the IPA being brewed alongside this beer. As a standalone single, we’d probably aim for 4.5% ABV.
Fermentation took off within a few hours in the high 60s. It’s warming up quickly here in North Carolina, but hopefully we’ll manage to keep our fermentation temperature from climbing too far into the 70s. We don’t want to drink sessionable bubblegum solvent.
Batch: 5 gallons
Grains: 11 lbs.
8.25 lbs. Two-row pale
1.75 lbs. Vienna
0.60 lbs. CaraFoam
0.50 lbs. Crystal 40
2.00 oz. Strisselspalt (2.3% AA)
0.50 oz. Glacier (5.6% AA)
300 mL Wyeast 3522 (Ardennes)
8.8 gallons Raleigh city water/Stone House well water blend
1 Whirlfloc tablet
0.5 tsp. yeast nutrient
Mash (75 minutes)
Saccharification rest: 153°F
Mash out: 168°F
Fly sparge: 168°F
Boil (90 minutes)
60: 2.00 oz. Strisselspalt, 0.50 oz. Glacier