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Two-Hearted Ale

244 calories 22.6 g 12 oz
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 75 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Zymurgy
Calories: 244 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created Monday January 29th 2018
1.074
1.015
7.64%
69.5
7.39
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb American - Pale 2-Row24 lb Pale 2-Row 37 1.8 78.3%
5.66 lb American - Pale Ale5.66 lb Pale Ale 37 3.5 18.5%
16 oz American - Caramel / Crystal 40L16 oz Caramel / Crystal 40L 34 40 3.3%
30.66 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.40 oz Centennial2.4 oz Centennial Hops Pellet 10 Boil 45 min 37.83 20.3%
2.40 oz Centennial2.4 oz Centennial Hops Pellet 10 Boil 30 min 31.67 20.3%
7 oz Centennial7 oz Centennial Hops Pellet 10 Dry Hop 7 days 59.3%
11.8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9 gal Infusion 150 °F --
5 gal Infusion 212 °F 10 min
Sparge 175 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
0.50 g Slaked Lime Water Agt Mash 1 hr.
7.24 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 510 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Use 4.5 gallons carbon filtered water, adjusted with 4 grams gypsum. Step Mash: 45 Minutes at 150F, ramp to 170F over 15 minutes (2.5 gallons boiling water), rest for 10 minutes at 170F. Collect 6.6 gallon, sparging with 175F water. Boil vigorously for 75 minute, hopping accordingly. Whirlpool and allow to settle for 15 minutes. Chill wort to 64F. Aerate wort and pitch yeast. Ferment warm 68-70F. Dry hop one week into fermentation. Allow beer to stay warm with hops for a week. Rack beer, crash cool, and cold age for a week.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-10 14:37 UTC
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