As brewed by David Curtis and Ryan Kramer
Bell’s director of operations John Mallett comments, “The beer is all about letting the quality of the raw materials shine through. Malt flavors are what give the background to this beer. Malt flavor should be clean, so watch the lauter to assure a bright wort in the kettle.”
“Centennial is a notoriously finicky hop and when choosing them, you want to have the pine, light floral, lemon-lime, ripe orange, and deep cherry flavors all present. Avoid hops that exhibit sulfury onion-garlic aromas.
“If you are interested in playing with this recipe a bit, I would suggest cutting in a small quantity of Munich malt in place of some of the base malts. You want to have the hops still be the primary flavor, but playing with middle level malt flavors is a nice take on the style.”
This recipe appeared in the May/June 2017 issue of Zymurgy magazine. Digitally access Zymurgy magazine issues through 2000.
Bell’s Two Hearted Ale Clone | India Pale Ale
- 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)).