Wheat Beer Split Batch (Green Spree Hoppy Wheat and Pink Dream Fruited Gose)

I love doing split batches when I homebrew. It allows me to double (or more than double) the number of beers I'm able to create with almost no increase in effort or time. Another proponent of splitting batches is Michael Tonsmeire who spoke about this very topic on the Experimental Brew's Brew Files podcast. This was perfect timing given that I was making a similar split batch (1/2 hoppy, 1/2 sour) and using the grain bill from one of Mike's recipes (Fortunate Islands) to do it.

Green Spree is inspired by both Mike/Modern Time's Fortunate Islands recipe and Mike's business partner Scott Janish's flavor descriptors for El Dorado hops as tasting like "Green Spree" candy. To up the green (in my mind this means sour apple but also lime, grass, and pine) character I added Warrior (which I found to have pine, grass and lime) and Centennial (resinous and citrusy) hops to the bill. The goal for this recipe is to sit somewhere between the light-to-moderate bitterness and hop character of my Pilsner and the heavily hopped West Coast NEIPA I have on tap, while still giving a chance to explore some new hops that I've been holding onto for a long time.

Pink Dream is a take on the classic Leipziger style featuring salt and a lactobacillus driven sourness but with the twist of orange peel instead of coriander plus an increased sweetness and darker color from the Caravienne malt. I also plan to add a hibiscus tea and possibly lychee or passionfruit to the beer to up the fruitiness and quenchability. The gose formulation (especially in terms of salt levels) and hibiscus addition (in terms of dosing and method) were inspired by Mike's Gose and Hibiscus Wit.

Not surprisingly the two beers appeared very different in the fermenters with the Green Spree half being hazier and having a more vigorous krausen while the Pink Dream half had little foaming even during the peak of fermentation and was much clearer and looked darker due to this.

Green Spree (Hoppy Half):
12/14/17 Brew Day
Expected OG: 1.045
Actual OG: 1.053
Expected Efficiency: 75%
Actual Efficientcy: 85%
Expected FG: 1.012
Actual FG: 1.015

12/18/17
Added dry hops to Green Spree. Gravity down to 1.015 (7.5 Plato refractometer reading). Tastes fairly sweet but also moderately hoppy and tasty.

12/22/17
Transferred to 3 gallon keg. Tasting hoppy but a bit grassier and harsher than expected.


Pink Dream (Gose Half):
12/14/17 Brew Day
Expected OG: 1.045
Actual OG: 1.042
Expected Efficiency: 75%
Actual Efficientcy: 70%
Expected FG: 1.013
Actual FG: 1.010

I pulled off 3 gallons for this half just after the combined wort hit a boil. This was then cooled to 100F and Lactobacillus Delbrueckii was added. Prior to pitching the Lacto I pre-acidified the wort with 3 tablespoons of 10% phosphoric acid in hopes to minimize the protein denaturing. After 12 hours I pitched a GoodBelly Straightshot due to concerns with the Lacto Del's souring capacity. 24 hours later I pitched a pack of S-04. I left my pH meter in Maryland so I had to just use taste of the sour wort and other people's experience to determine timing.

12/18/17
Pink Dream half down to 1.010 (5 Plato refractometer reading). Moderately sour with a noticeable but not overwhelming saltiness and some sweetness.

1/2/18
Added hibiscus by adding 1.5 cups of nearly boiling water to 1 oz. hibiscus poured into carboy. 1/2 oz each Amoretti Lychee Compound and Passionfruit Swirl added to keg with the beer then racked on top. Has good color, strong fruitiness, but it comes off slightly artificial. Hopefully the first pour just had more of the extracts than the rest of the batch and with some time the flavor will meld more.

1/16/18
Brought a swing top bottle of this to a San Francisco Homebrewers Guild meeting. Mostly positive response with several noting low salt levels (intended but below style requirements) and a mixed response to the hibiscus levels (some saying too high, others thinking it was a subtle enough touch to not overpower the beer).