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Bell’s Two Hearted Ale Clone

Bell’s Brewery of Kalamazoo, Mich. brews a little beer called Two Hearted Ale. Maybe you’ve heard of it? This India pale ale is bursting with hop aromas ranging from pine to grapefruit thanks to the use of 100 percent Centennial hops. This recipe was created by David Curtis and Ryan Kramer of Bell’s General Store.

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

Bell’s Two Hearted Ale Clone | American IPA

Ingredients

  • 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.


    Extract Version

    Use 6.6 lb (3 kg) Briess Golden Light Liquid malt extract and 2.5 lb (1.1 kg) Golden Light Dry malt extract instead of the two-row and pale ale malts.

    Steep the 8 oz caramel malt in 1 gallon (3.8 L) of 150°F (66°C) water for 20 minutes. Strain and sparge through the grains, topping up to 6.6 gallons (or up to 3.5 gallons for a partial boil) and bring to a boil.

    Add the malt extracts. Add 2 grams of gypsum to the boil.

    Continue as per all-grain recipe (unless using partial boil process where water needs to be added to bring post boil volume up to 5.25 gallons (20 L)).

     
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