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Two Hearted Ale

221 calories 20.8 g 12 oz
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Beer Stats
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
1.067
1.014
7.0%
54.0
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.6 gal Strike 165 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.97 g | 23.9 qt) 5.25 21  
Mash volume with grains (equipment estimates 6.6 g | 26.4 qt) 5.89 23.5  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.72 g | 18.9 qt) 4 16  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.8 11.2  
Top off amount 0.2 0.8  
Volume into fermentor 3 12  
Total: 5.25 21
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2020-04-05 16:05 UTC