I have yeast of both saison (Wy3711 French Saison) and pilsner (WLP800) ready. I was going to do an unspiced saison this time and I just thought...Hey, can I do a 10 gal batch and split it between these two yeast?
I'm thinking about 16 lbs of Weyerman Pils, 1 lb of light munich, 1 lb of wheat and then add 1 lb of sugar to the saison 1/2.
But, how would I work the hops?
I was thinking 2 oz of 4% Hallertau at 60, 1 oz at 15 and then dry-hop the lager later to get the aroma. Maybe use some saaz or something.
Not worried about being on-style for either of them, just want some nice beer for the summer.