Bell’s Brewery’s Two Hearted Ale clone

Bell’s Brewery’s Two Hearted Ale clone

(5 gallons/19 L, all-grain)
OG = 1.065  FG = 1.011
IBU = ~60  SRM = 7  ABV = 7%

Two Hearted Ale is one of the defining American-style India pale ales. This beer is bursting with aromas ranging from pine resins to grapefruit notes from the use of 100% Centennial hops.

Ingredients
11 lbs. (5 kg) 2-row pale malt
3.25 lbs. (1.5 kg) pale ale malt
0.5 lb. (0.23 kg) caramel malt (40 °L)
12.5 AAU Centennial hops (45 min.) (1.25 oz./35 g of 10% alpha acids)
12.5 AAU Centennial hops (30 min.) (1.25 oz./35 g of 10% alpha acids)
3.5 oz. Centennial hops (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Heat 19.6 qts. (18.6 L) of strike water to 163 °F (73 °C). Mix with grains, the mash should stabilize at about 150 °F (66 °C). Hold at this temperature for 60 minutes, then raise temperature to mash out at about 168 °F (76 °C) either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect approximately 7 gallons (25.6 L) and bring to a boil. Total boil time is 75 minutes, adding hops as indicated.

After boil is complete, turn off the heat and chill the wort to 68–74 °F (20–23 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Top fermenter up with cold water if you are short. Aerate wort and add yeast. Place your fermenter in a temperature-stable place that is in the 68–74 °F (20–23 °C) range. On day five of fermentation, add the dry hops addition. Bottle or keg after 3 days on dry hops.

Bell’s Brewery’s Two Hearted Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.066  FG = 1.012
IBU = ~60  SRM = 7  ABV = 7%

Ingredients
6.6 lbs. (3 kg) light liquid malt extract
2.5.lbs. (1.13 kg) light dried malt extract
0.5 lb. (0.23 kg) caramel malt (40 °L)
12.5 AAU Centennial hops (45 min.) (1.25 oz./35 g of 10% alpha acids)
12.5 AAU Centennial hops (30 min.) (1.25 oz./35 g of 10% alpha acids)
3.5 oz. Centennial hops (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Place crushed grains in a muslin bag and steep in 1 gallon (4 L) of water at 160 °F (71 °C) for 20 minutes in your brew pot. Remove the grains and fill up your kettle to 3.5 gallons  (13 L) of water. Bring to a boil and then remove kettle from heat and add malt extracts. Stir until dissolved and return kettle to heat and boil for 45 minutes. Add hops as indicated in the instructions.

When the boil is complete, chill the wort to 68–74 °F (20–23 °C). Fill your sanitized fermenter with 2 gallons (8 L) of cold water and transfer chilled wort to fermenter. Top fermenter up to 5.5 gallons (21 L) with cold water. Aerate wort and add yeast. Place your fermenter in a temperature-stable place that is in the 68–74 °F (20–23 °C) range. On day five of fermentation, add the dry hop addition either directly into the fermenter or by transferring beer on top of dry hops in a secondary fermenter. Bottle or keg after fermentation after 3 days on dry hops.