Two Hearted Ale

Method: BIAB
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)

Created: Wednesday March 25th 2020

Original Gravity:

1.067

Final Gravity:

1.014

ABV (standard):

7.0%

IBU (tinseth):

54.0

SRM (morey):

7.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	Briess - Brewers Malt 2-Row5.5 lb Brewers Malt 2-Row	37	1.8	68.9%
1.55 lb	Briess - Pale Ale Malt 2-Row1.55 lb Pale Ale Malt 2-Row	36.8	3.5	19.4%
5 oz	Briess - Caramel Malt - 40L5 oz Caramel Malt - 40L	35.4	40	3.9%
10 oz	German - Acidulated Malt10 oz Acidulated Malt	27	3.4	7.8%
7.99 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 g	Centennial16 g Centennial Hops	Pellet	9	Boil	45 min	29.41	19.6%
16 g	Centennial16 g Centennial Hops	Pellet	9	Boil	30 min	24.62	19.6%
1.75 oz	Centennial1.75 oz Centennial Hops	Pellet	10	Dry Hop	0 days		60.8%
81.61 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
32 g	Centennial (Pellet) 32 g Centennial (Pellet) Hops	54.03	39.2%
1.75 oz	Centennial (Pellet)		60.8%
81.61 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.6 gal		Strike	165 °F	150 °F	60 min

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 65 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Add Gypsum.
Mash Chemistry and Brewing Water Calculator

Notes

Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).

Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation.

Allow two hearted clone to stay warm with hops for a week.

Rack beer, crash cool, and cold age for a week.

Rack beer, prime with sugar and bottle.

View Count: 195
Brew Count: 0
Last Updated: 2020-04-05 16:05 UTC

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