Delano Brewing, Bell's Two Hearted Clone AHA - Beer Recipe - Brewer's Friend

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Delano Brewing, Bell's Two Hearted Clone AHA

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Post Boil Size: 17.1 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Zymurgy Magazine
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
URL: http://www.homebrewersassociation.org/homebrew-recipe/bells-two-hearted-ale-clone/
Created: Monday December 2nd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
29.47 lb American - Pale 2-Row29.47 lb Pale 2-Row 37 1.8 74.6%
8.34 lb American - Pale Ale8.34 lb Pale Ale 37 3.5 21.1%
1.70 lb American - Caramel / Crystal 40L1.7 lb Caramel / Crystal 40L 34 40 4.3%
39.51 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Centennial4 oz Centennial Hops Pellet 10 Boil 45 min 38.37 21.1%
4 oz Centennial4 oz Centennial Hops Pellet 10 Boil 30 min 32.12 21.1%
11 oz Centennial11 oz Centennial Hops Pellet 10 Dry Hop 7 days 57.9%
19 oz / $ 0.00
 
Yeast
Imperial Yeast - A62 Bell
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 756 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6RZ103X
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.3 gal Infusion -- 150 °F 45 min
8.5 gal Ramp up Infusion -- 212 °F 15 min
13.6 gal Mash Out Infusion -- 175 °F --
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.18 gal (76.7 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.18 gal (28.7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.3 gal (65.19 qt). Suggest reducing strike water volume to 8.84 gal (35.36 qt) and adding 4.3 gal (17.19 qt) sparge/top-off. 13.14 52.5  
Strike water volume at mash thickness of 1.33 qt/lb 13.14 52.5  
Mash volume with grains 16.3 65.2  
Grain absorption losses -4.94 -19.8  
Remaining sparge water volume (equipment estimates 11.23 g | 44.9 qt) 11.05 44.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.18 g | 76.7 qt) 19 76  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 17 g | 68 qt) 17.1 68.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.1 g | 68.4 qt) 17 68  
Total: 24.19 96.8
Equipment Profile Used: System Default
 
Notes

Amped up 2-row from 10# to 11# for my setup.

Original:
For 5 gallons (19 L)
10 lb (4.5 kg) | Briess Two-row Brewers Malt (1.8°L)
2.83 lb (1.3 kg) | Briess Pale Malt (3.5°L)
8.0 oz (227 g) | Briess Caramel (40°L)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (45 min)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (30 min)
3.5 oz (99 g) | Centennial pellets, 9.1% a.a. (dry hop)
White Labs WLP001 California Ale Yeast or WLP California Ale V Yeast
SPECIFICATIONS
Original Gravity: 1.063
Final Gravity: 1.012
ABV: 6.7%
IBU: 55
SRM: 10
Boil Time: 75 minutes
Efficiency: 65%
Pre-boil Volume: 6.6 gallons
DIRECTIONS
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.

Rack beer, prime with sugar and bottle.

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  • Last Updated: 2019-12-03 05:39 UTC