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Bell's Two Hearted Ale Clone

211 calories 20.4 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: David Curtis and Ryan Kramer
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created Wednesday September 5th 2018
1.064
1.014
6.6%
71.0
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 75%
2.83 lb American - Pale Ale2.83 lb Pale Ale 37 3.5 21.2%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 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 9.1 Boil 45 min 38.64 20.3%
1.20 oz Centennial1.2 oz Centennial Hops Pellet 9.1 Boil 30 min 32.35 20.3%
3.50 oz Centennial3.5 oz Centennial Hops Pellet 9.1 Dry Hop 7 days 59.3%
5.90 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Sparge 150 °F 45 min
2.5 gal Infuse 2.5 gal of boiling water to reach 170. Rest 10 min Sparge 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 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) 297 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Add 4 grams of gypsum to Arrowhead spring water.
Mash Chemistry and Brewing Water Calculator
 
Notes

-Use Briess grains for all fermentables.

-Use 4.5 gallons of carbon filtered water, adjust with 4 grams gypsum.

-Step mash: 4.5 gal 45 min at 150F, ramp to 170 using 2.5 gal boiling water. Rest for 10 min. Sparge with 175F water until 6.6 gal collected.

-Chill to 64F, aerate wort and pitch yeast.

-Ferment at 68F for one week.

-Dry hop one week into fermentation. Raise temperature to 72F and leave additional week.

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

-Rack into keg.

-Prepare a 2L yeast starter with DME solution and two pouches of yeast.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-09-05 19:01 UTC
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