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Split-Fermentation Experimental Ale

165 calories 16.1 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Vincent Pellegrino
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Tuesday September 30th 2025
1.054
1.012
5.5%
10.1
3.8
n/a
19.19
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg BE - Belgomalt Pilsen - Extra Pale Malt5 kg BE - Belgomalt Pilsen - Extra Pale Malt 1.04 € / kg
5.20 € 		37 1.8 83.3%
1 kg Belgomalt Wheat Malt - BE - Belgomalt Wheat Malt - Extra Pale Malt1 kg BE - Belgomalt Wheat Malt - Extra Pale Malt 1.76 € / kg
1.76 € 		37 2 16.7%
6 kg / 6.96 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops 0.03 € / g
0.18 € 		Pellet 12.9 Boil 60 min 8.19 54.5%
5 g Cascade5 g Cascade Hops 0.05 € / g
0.25 € 		Pellet 9.7 Aroma 10 min 1.86 45.5%
11 g / 0.43 €
 
Yeast
WHC Lab - WHC - Lab: Banana Split
Amount:
5 Grams
Cost:
0.76 € / each
3.80 €
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
WHC Lab - WHC - Lab: Low Rider
Amount:
5 Grams
Cost:
0.90 € / each
4.50 €
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
WHC Lab - WHC - Lab: Old English
Amount:
5 Grams
Cost:
0.70 € / each
3.50 €
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
11.80 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L bring to 66 and hold for an hour Temperature 20 °C 66 °C 60 min
22 L sparge grains with boiling water. Bring to 26L Sparge 66 °C 66 °C --
26 L Boil @ 100 for an hour. Reduce to 24 L Temperature 66 °C 100 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 35.8 L) 32
Mash volume with grains (equipment estimates 35.8 L) 36
Grain absorption losses (steeping) -6
Pre boil volume (equipment estimates 29.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 24
Going into fermentor 24
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 32  
Equipment Profile Used: System Default
 
Notes

This is an experimental Tri-split beer. Brewed by The Hopcie 2025-2026.

Beer will be brewed as outlined, it is made to be very slight with smooth body.

Post brew, 3 vastly different yeasts have been selected. the 25L wort will be separated into 3 fermentation vessels, each with its own selected yeast.

The goal is to showcase the differences in compounds consumed and produced by strains of yeasts, Leading to vastly different tasting beers (Even with the same wort!)

Banana Split – Expect banana and fruity esters, bright, tropical notes.

Low Rider – Expect juicy, tropical, and stone-fruit flavors, with softer malt perception.

Old English – Expect malt-forward, biscuit-y character, subtle esters, and a cleaner finish.

Single step mashing at 66 degrees allows for both alpha and beta amylase to convert non fermentable and fermentable sugars respectfully.

Future recipes will likely be two step at 64 and 72 degrees with emphasis on 64 degrees in most beers to keep for dryer and higher ABV beers. (Stouts will generally have a higher beta amalayse mash time for fuller body)

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  • Last Updated: 2025-10-04 15:13 UTC