Two Hearted - Beer Recipe - Brewer's Friend

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Two Hearted

230 calories 19.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Three Shakes Brewing
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Thursday November 21st 2019
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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 oz Centennial1 oz Centennial Hops Pellet 11.2 Boil 45 min 33.03 16.7%
1.20 oz Centennial1.2 oz Centennial Hops Pellet 11.2 Boil 30 min 33.18 20%
3.80 oz Centennial3.8 oz Centennial Hops Pellet 11.2 Dry Hop 7 days 63.3%
6 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Bedford 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 4 grams gypsum.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Temperature 150 °F 150 °F 45 min
Ramp up over 15 minutes Temperature 150 °F 170 °F 15 min
Temperature 170 °F 170 °F 10 min
3 gal Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5 20  
Mash volume with grains (equipment estimates 5.97 g | 23.9 qt) 6.07 24.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.4 qt) 6.6 26.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.4 21.6  
Top off amount 0.1 0.4  
Going into fermentor 5.5 22  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes

Starter 2L:
365 billion cells
1.03M cells / mL / °P

12/6 1.010

Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.

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).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

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.

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  • Last Updated: 2019-12-07 00:13 UTC