I wanted to highlight one of my favourite IPA clones: Bell’s Two Hearted IPA. There are several variants out there. You can find one on Home Brew Talk, and on Beer Smith. It’s tasty and easy to make, so here is my take on this great recipe.
I’ve brewed the one on Beer Smith before, and although it was great, I like to experiment, and I managed to create something that I liked a little better. A friend of mine uses a little flaked barley in almost all of his brews because he said that he likes the way it gives beer superb mouth-feel, so I decided to give it a try in this recipe. The results were fantastic.
Assumed Efficiency: 75%
Target OG: 1.068
Projected FG: 1.014
Target IBU: 50 – 60
Batch Size: 20 l or 5.28 gal
Mash Temp: 66.6°C or 152°F
Mash Rest: 60 mins.
Boil Time: 60 mins.
CO2 Level: 2 by volume
Est. ABV: 7%
- Maris Otter Pale Malt – 4.8 kg (10 3/5 lbs) – 82%
- Vienna Malt – 760 g (1 2/3 lbs) – 12.7%
- Flaked Barley – 170 g (6 oz) – 2.6%
- Crystal Malt 40°L – 180 g (6 oz) – 2.8%
- Centennial – 20 g (3/4 oz) for 20 IBU @ 60 mins.
- Centennial – 13 g (1/2 oz) for 14 IBU @ 45 mins.
- Centennial – 13 g (1/2 oz) for 12 IBU @ 30 mins.
- Centennial – 28 g (1 oz) for 16 IBU @ 15 mins.
- Centennial – 28 g (1 oz) for 0 IBU @ 0 mins. (flame-out)
- Cascade – 28 g (1 oz) dry hop for 4 days in primary after 10 days from yeast pitching
- Centennial – 28 g (1 oz) dry hop for 4 days in primary after 10 days from yeast pitching
- 1 x Whirlfloc tablet @ 15 mins.
- Gelatin after 3 weeks
- Safale US-05
I like to clear this beer so that you can see right through it. I like the clean taste of cleared beers, and you still get a robust hop flavour. Use the whirlfloc tablet in the boil. After you’ve completed the dry hop at the 14 day mark, I like to rack the beer to a secondary to let as much settlement fall out as possible. I personally find that racking to a secondary can achieve this well. At th 3 week point, I cold crash the beer to 2°C (around 34°F), or near freezing and add about 50 g of a boiled water-gelatin mixture. I let that sit for 3 days and then bottle or keg as usual.
With a little flaked barley, you get just the right mouth feel on this beer. You get a touch more body and the head retention is spectacular. This beer is tasty and easy to make. It’s always a house favourite.