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Bell'sTwo Hearted Ale - American IPA -

Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 248 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)

Created: Saturday January 4th 2020

Original Gravity:

1.075

Final Gravity:

1.016

ABV (standard):

7.7%

IBU (tinseth):

69.0

SRM (morey):

7.2

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row	37	1.8	67.8%
3.25 lb	Crisp Malting - Pale Ale3.25 lb Pale Ale	38	4	22%
1 lb	United Kingdom - Maris Otter Pale1 lb Maris Otter Pale	38	3.75	6.8%
0.50 lb	Briess - Caramel Malt - 40L0.5 lb Caramel Malt - 40L	35.4	40	3.4%
14.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Centennial1.25 oz Centennial Hops	Pellet	10	Boil	45 min	37.55	20.8%
1.25 oz	Centennial1.25 oz Centennial Hops	Pellet	10	Boil	30 min	31.44	20.8%
3.50 oz	Centennial3.5 oz Centennial Hops	Pellet	10	Dry Hop	3 days		58.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Centennial (Pellet)		68.99	99.9%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal		Strike	163 °F	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 69 °F

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:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 133 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.5 oz Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Green Bottles

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

The 1 Lb Marris Otter Pale used was - Muntons Morris Otter.

Minor adjustment in original recipe - original said to use 11 lbs. 2- row pale malt, I used 10 lbs. and then added 1 lb of Muntons Morris Otter to achieve a total of 11 lbs 2-row pale malt.

On day 5 of fermentation, add the dry hops addition. Bottle or keg after 3 days on dry hops.

Salts and acid used in mash and sparge water to control PH level - based on my water chemistry.

Added .25 tsp yeast nutrient at 65 min boil time.

note - last time I brewed this recipe as per original recipe in BYO Mag, I bottle conditioned to 2.5 vols. but carbonation fell way short - ensure you get some of the yeast cake in bottling bucket or add some bottling yeast to ensure carbonation.

Last Updated and Sharing

231

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Brews

Public: Yup, Shared
Last Updated: 2020-01-04 17:42 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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