With a hefty dose of Centennial hops in the boil and after fermentation, this IPA is rich with grapefruit notes and hints of pine resin. Give this clone recipe, originally featured in the July/August 2011 Zymurgy and created by David Curtis and Ryan Kramer of Bell’s General Store, a shot and see how it stacks up to the commercial original!
View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.
Bell’s Two Hearted Ale Clone | American IPA
- 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
- 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
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.
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)).