Bell's Two Hearted Clone

All Grain Recipe

Submitted By: CasilioCraftBrewers (Shared)
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Brewer: Frank Casilio
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: Frank's Equipment - BIAB
Bitterness: 49.4 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: BIAB, Full Body
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
0.50 tsp Lactic Acid (Mash 60 min) Misc 2
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
2 lbs Vienna Malt (3.5 SRM) Grain 4
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6
1.00 oz Centennial [10.0%] - Boil 60 min Hops 7
2.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 oz Centennial [10.0%] - Boil 12 min Hops 10
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 11
1.00 oz Centennial [10.0%] - Boil 5 min Hops 12
1.00 oz Centennial [10.0%] - Boil 1 min Hops 13
1.0 pkgs California Ale V (White Labs #WLP051) Yeast 14
1.0 pkgs California Ale V (White Labs #WLP051) Yeast 15
1.00 oz Centennial [10.0%] - Dry Hop 7 days Hops 16
0.55 tsp Gelatin (Secondary 4 days) Misc 17

Taste Notes

Split half with Whiskey Soaked Oak chips. I dumped the whiskey after soaking them for 1 week. The Oak & Whiskey flavor trailed off very quickly, but I dumped the Whiskey before I put it in. I think this was probably not the best approach even though it was recommended. Next time dump the Whiskey into it also. I didn't Gelatin this batch because I didn't want to loose some hop bitterness, but next time I would recommend gelatining it. 11/24/15: Really nice grapefruit notes coming through

Notes

Brew Day Notes: Mash Water: 8.5G = 14.25" - Let water out till 13.5" Lactic Acid: 2.5ml - Mash Campden Tablet: 1/2 Tablet Crushed - Mash Gypsum: 2g - Boil Pre-Mash Water Measurement: ~13.5" (Original 14.25") Pre-Boil Water Measurement: Pre-Boil OG: 1.033-1.034 @ ~150 OG: http://www.homebrewtalk.com/showthread.php?t=91488 Fermentation in primary for 13 days Crash cooled in primary for 5 days Racked to secondary and dry hopped for 12 days - Skipped, Dry Hopped in Keg Racked to keg and carbed at 12psi at 40deg Boil nylon mesh bag, add 1oz Centennial leaf hops to bag. Use sanitized unflavored dental floss to tie it to the keg handle on the outside. Put a few pounds of pressure on it, gently shake. And put to carb up for 1 week.

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