Bell’s Brewery Two Hearted Ale clone

Bell’s Brewery Two Hearted Ale clone recipe

(5 gallons/19 L, all-grain)
OG = 1.064  FG = 1.013
IBU = 56  SRM = 8  ABV = 7%

Ingredients

10.5 lbs. (4.8 kg) 2-row pale malt
2 lbs. (0.91 kg) Vienna malt
0.5 lbs. (0.23 kg) crystal (40 °L)
0.33 lbs. (0.15 kg) Carapils® malt
10 AAU Centennial hops (45 min.) (1 oz./28 g of 10% alpha acids)
10 AAU Centennial hops (30 min.) (1 oz./28 g of 10% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
3 oz. (85 g) Centennial hops (dry hop)
0.5 tsp. Irish moss (15 mins.)
Wyeast 1272 (American Ale II) White Labs WLP051 (California V) or yeast cultured from a bottle of this beer
¾ (150 g) cups dextrose (for priming)

Step by Step

Mash the grains at 152 °F (67 °C) for 60 minutes. Vourlaf until your runnings are clear, sparge, and boil the wort for 75 minutes, adding hops and Irish moss at the times indicated in the ingredients list.

After the boil, turn off the heat and chill the wort rapidly to just below fermentation temperature, about 68 °F (20 C).

Aerate the wort well and pitch the yeast. Ferment at 70 °F (21 °C). Dry hop for 3 days in a secondary, then bottle or keg as usual.

Partial mash version: Replace the 2-row malt with 5 lbs. (2.27 kg) dried malt extract and 1 lb. (0.45 kg) 2-row malt. Steep the crushed grains in 1.2 gallons (4.6 L) of water at 152 °F (67 °C) for 45 minutes. Pull the grain bag out and drain over the pot in a colander. Rinse the grains with 1.5 qts. (~1.5 L) of water at 170 °F (66 °C). Add water to make 3 gallons (11 L), stir in the dried malt extract and bring to a boil. Boil for 60 minutes, adding the hops and Irish moss at time indicated in the ingredients list. After the boil, cool the wort, transfer to a fermenter and top up with cool water to make 5 gallons (19 L). Aerate the wort and pitch the yeast. Follow the remainder of the all-grain recipe.