Bell's two hearted

All Grain Recipe

Submitted By: Genich (Shared)
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Brewer: SOHAN REHAL
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 6.72 galStyle Guide: BJCP 2008
Color: 9.1 SRMEquipment: Sohan's cooler
Bitterness: 56.0 IBUsBoil Time: 60 min
Est OG: 1.059 (14.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs Munich Malt (9.0 SRM) Grain 4
1.00 oz Centennial [10.0%] - First Wort Hops 5
1.00 oz Centennial [10.0%] - Boil 15 min Hops 6
1.10 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Centennial [10.0%] - Steep 0 min Hops 8
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 9
1.10 tsp Yeast Nutrient (Primary 3 days) Misc 10
3.00 oz Centennial [10.0%] - Dry Hop 0 days Hops 11

Taste Notes

lovely hoppy aroma nice malt backbone (sweetness) moreish best beer ever

Notes

-Added 5.2 mash stabilizer in mash tun with grain -Added 2.5 tsp (used 1.5 of gypsum and 1 of CaCal) of calcium sulfate(gypsum) and calcium chloride to mash water. -Used RO water for sparge water -Used RO water mixed with gypsum and CaCl for brewing water -kept excess wort from sparge in pitcher once I had reached 6.7g wort in kettle. Used it to top off volume during boil as it was evapourating too much too quickly. With 30 min left in boil the volume was just under 6g so I added the whole pitcher otherwise I would be under volumes. -secondary hopped in keg for 5 days -carbed strating on Friday Feb26th at 10psi -ADDED WYEAST YEAST NUTRIENT W 10 minutes left in boil -PITCHED AT 64 F at 430pm. -AIRLOCK ACTIVITY BY 930PM -MILD AIRLOCK ACTIVITY AT 730AM @61F -PUT BUCKET IN SWAMP COOLER IN AM AND ADDED HOT WATER TO INCREASE TEMP

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