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Two Hearted Clone

214 calories 20.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 78% (brew house)
Source: WMC
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Friday February 1st 2019
1.065
1.014
6.8%
60.9
6.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 88%
1 lb German - Munich Light1 lb Munich Light 37 6 8%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 9.2 First Wort 60 min 25.28 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 9.2 Boil 20 min 19.14 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 9.2 Boil 10 min 11.46 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 9.2 Whirlpool at 212 °F 20 min 5.01 16.7%
2 oz Centennial2 oz Centennial Hops Pellet 9.2 Dry Hop 7 days 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.60 g Calcium Chloride Water Agt Mash 1 hr.
5.40 g Gypsum Water Agt Mash 1 hr.
4.70 ml Lactic acid Water Agt Mash 1 hr.
1 g Calcium Chloride Water Agt Sparge 10 min.
2 g Gypsum Water Agt Sparge 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carbonation       Amount: 35 psi for 24 hours       CO2 Level: 2.4 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
5.4 gal Single-temp infusion Infusion -- 152 °F 60 min
2.5 gal Dunk sparge (room temp water) Sparge -- 70 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.96 g | 35.9 qt) 8.91 35.7  
Mash volume with grains (equipment estimates 9.96 g | 39.9 qt) 9.91 39.7  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 5.5 22  
Total: 8.91 35.7
Equipment Profile Used: System Default
 
Notes

Sean Terrill's recipe (http://seanterrill.com/wp-content/uploads/2010/06/IPA-18.pdf), Bell’s website, and clone kit used for clone information.

Dunk sparging with room temp water; initial mash thickness will be 1.75 qt./lb.; salts and acid will be used to treat mash and sparge water proportionally (68% mash and 32% sparge)

5.4 gallons of mash water (68% of total water)
2.5 gallons of sparge water (32% of total water)

Target water profile:
Ca: 92 ppm
SO4: 142 ppm
Cl: 59 ppm

Maltsters:
Briess 2-row 1.8L (USA)
Briess C-40 (USA)
Weyermann Munich - Light 6L (Germany)

Hops:
Yakima Valley Hops

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  • Last Updated: 2019-03-25 15:38 UTC