Bell's Two Hearted Ale - Beer Recipe - Brewer's Friend

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Bell's Two Hearted Ale

207 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 64% (brew house)
Source: AHA
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Tuesday January 29th 2019
1.063
1.013
6.5%
78.6
10.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 75%
2.83 lb Briess - Pale Ale Malt 2-Row2.83 lb Pale Ale Malt 2-Row 36.8 3.5 21.2%
8 oz Briess - Caramel Malt - 40L8 oz Caramel Malt - 40L 35.4 40 3.8%
13.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Centennial1.2 oz Centennial Hops Pellet 10 Boil 45 min 42.76 20.3%
1.20 oz Centennial1.2 oz Centennial Hops Pellet 10 Boil 30 min 35.8 20.3%
3.50 oz Centennial3.5 oz Centennial Hops Pellet 10 Dry Hop Day 7 59.3%
5.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Crushed Whirlfloc Tablet Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 each Campden tablet Water Agt Mash --
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
0.25 g Table Salt Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.37 psi       Temp: 45 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.56 gal Strike 163 °F 150 °F 45 min
2.5 gal Let stand at 170˚ for 10 minutes before sparging Infusion 150 °F 170 °F 15 min
2 gal Sparge 175 °F 175 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.5 18  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.3 g | 21.2 qt) 5 20  
Total: 8.92 35.7
Equipment Profile Used: System Default
 
Notes

Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.

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).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

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.

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  • Last Updated: 2020-11-10 23:15 UTC