Next week I am planning an experiment.
I am going to brew 13 gallons twice to end up with 4 - 5.5 gallon carboys.
STRONG GOLDEN TYPE
One batch is going to be pale malt hopped with styrian goldings at 25 IBU with hops added at 90 and 20 min. The OG for the 13 gallons have a target of 1.081. Once the batch is cooled I plan to add honey to one carboy and C & H white sugar to the other. The final OG will be 1.090 with about 10% of the fermentables from the simple sugars.
The second batch is pale malt at the same OG of 1.081 with D2/white sugar in one 5.5 gallon and "SUGAR X"/white sugar in the other 5.5 galons. The hops will be styrian goldings at 34 IBU at 90 and 30 min.
My plan right now is to put the 1.5 pounds of Dark Candi D2 and 1.5 pounds of "SUGAR X" in 2 quart jars mixed with water and pressure cook it for 20 min at 15PSI. This is the same procedure I will use for the honey and C&H for the Golden.
That way once the brew day is over I can pour the sterile sugar and water mixtures into the carboys to bring the OG up to the correct level.
The yeast is WLP530 grown up on a stir plate and pitching rates will be the same for all carboys.
The temperature for the ferment will start at 64 then allowed to ramp up to the 70's or very low 80's if they get that warm.
So the hopping will be very close, the sugars will be the main difference between the 4 carboys.
Comments, concerns or questions?