On a recent trip to the US I stopped into Bells Brewery and Bar to try their globally renowned ‘Two Hearted Ale’ an American IPA that uses all American malts and big centennial hop additions give it a crisp finish and incredible floral hop aroma that scores 100 on ratebeer.
Not only do they have a bar attached to the brewery, they also have a homebrew shop – this is where I picked up this recipe. (Sub in equivalent English malts if US aren’t available).
Ingredients – (for 19L)
4.5kg Briess Two-row brewer’s malt
1.3g Briess Pale Malt
227g Briess Caramel Malt
168g Centennial Pellets
OG: 1.063 FG: 1.012 IBU: 55
Use 17 litres of water adjusted with the correct amount of gypsum for your water.
Step Mash –
45mins at 66c
Increasing to 75c over 15mins
Rest 10mins at 75c and recirculate until clear. Collect 25L, sparging with 75c water.
Boil for 75 mins, hopping as directed below. Whirlpool and allow to settle for 15mins then chill wort to 18c.
34g Centennial Pellets (45mins)
34g Centennial Pellets (30mins)
100g Centennial Pellets (Dry Hop)
FERMENTATION & FINISHING:
Transfer to fermenter, aerate wort, pitch yeast and Ferment at ale Temperatures. Dry hop one week into fermentation for three days. Once complete transfer to secondary and crash cool then store cold for a week. Prime with sugar and bottle or keg.
PART GRAIN VERSION:
Use 3kg Briess Golden Light Liquid Malt Extract and 1.1kg of Golden/Light Dried Malt Extract instead of the two-row and pale ale malts. Steep the 227g caramel malt in 3.8 Litres of 66c water for 20 mins. Strain and sparge through the grains, top up to 13.2L and bring to boil. Add the malt extracts and bring to the boil. Continue as per all grain recipe then top up with water to 20L.
Download Recipe – BELLS TWO HEARTED ALE RECIPE