Bells Two Hearted Ale Clone Beer Kit-All Grain

Description

Your Bells Two Hearted Ale Clone gives you the intense Centennial hop aroma and balanced malt character of the original American IPA. The 2-Row Brewers Malt and Caramel 20L Malt create a sturdy backbone with subtle sweetness, while the Centennial additions at 60, 15, and 0 minutes plus dry hop deliver prominent pine and grapefruit notes. Lallemand BRY-97 yeast ferments clean so the hop profile stays forward.

Your Bells Two Hearted Ale Clone kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 6.5% - 7.0%
• Original Gravity: 1.060 - 1.068
• Final Gravity: 1.010 - 1.014
• IBUs: 55
• SRM: 7
• BU/GU: 1.06
• Degrees Plato: 15.7

Ingredients

Grain Bill (combined in one bag)

• 11 lbs 2-Row Brewers Malt
• 1 lbs Caramel 20L Malt

Hops (substitutions based on availability)

• 1.0 oz Centennial Hops (60 min)
• 1.0 oz Centennial Hops (15 min)
• 2.0 oz Centennial Hops (0 min)
• 2.0 oz Centennial Hops (Dry Hop for 7 days)

Yeast (substitutions based on availability)

• 1 Packet Dry Yeast (Lallemand BRY-97)

Also Included

• 5 oz Priming Sugar
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 1.0 oz Centennial Hops at 60 minutes (bittering).
• 1.0 oz Centennial Hops at 15 minutes (flavor).
• 2.0 oz Centennial Hops at flameout (0 minutes, aroma).

1. Clean and sanitize all brewing equipment thoroughly.
2. Heat 4 gallons of water to 160°F.
3. Add crushed 2-Row Brewers Malt and Caramel 20L Malt to your mash tun.
4. Mash at 152°F for 60 minutes, stirring occasionally to maintain temperature.
5. Heat 4 gallons of water to 170°F for sparging.
6. Slowly rinse the grains with sparge water, collecting wort until you have about 6.5 gallons of pre-boil wort.
7. Bring the wort to a rolling boil.
8. Add 1.0 oz Centennial Hops at 60 minutes (bittering).
9. Add 1.0 oz Centennial Hops at 15 minutes (flavor). Add your Irish Moss/Energizer Packet at this time.
10. Add 2.0 oz Centennial Hops at flameout (0 minutes, aroma).
11. Boil for a total of 60 minutes.
12. Rapidly cool the wort to 68°F using an immersion or counterflow chiller.
13. Transfer the cooled wort to a sanitized fermenter and top off with water to reach exactly 5 gallons.
14. Pitch the yeast into the fermenter.
15. Ferment at 68°F for 7–10 days, ensuring a stable temperature for clean fermentation.
16. After fermentation is complete, add 2.0 oz Centennial Hops directly to the fermenter.
17. Allow the beer to sit with the hops for 7 days to extract maximum aroma.

Bottle Conditioning

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution gently, without aerating the beer.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.