Bell’s Two Hearted Ale Clone Recipe Pack

This recipe is for a 19 Litre (5 Gallon) batch. 

Below is a recipe using traditional yeast on a two-week schedule. However, you can choose to replace that yeast with Kviek yeast. 

Ingredients:

• Grain Bill:
  4.5kg Weyermann Pilsner Malt
  1.3kg Weyermann Pale Ale Malt
  0.25kg Weyermann Caramunich
• Hop Schedule:
  35g Centennial @ 45 minutes
  35g Centennial @ 15 minutes
  100g Centennial @ 7 days dry hop
• Yeast:
  1x 11.5g US-05 Pitched @ 19°c

Gravity:
Est. OG: 1.063
Est. FG: 1.012
Est. ABV: 6.3%

Instructions:

Pre-heat your 18 Lts of mash water for 72°c (to account for a drop in temp)
Mill the grains and then mash for 45 minutes @ 66°c
Raise the temp. to 77°c for 15 minutes
Sparge with 13 Lts of 75°c water. Once the water is completely drained, remove the grain bag or
bucket.
Raise to a boil (boil time is 75 minutes) and then follow the suggested hop schedule.
Once the boil is complete, cool the wort down and safely transfer to a sanitised fermenter.
Once at 19°c, aerate the wort and then pitch the sanitised yeast packet.
After one week, sanitise the bucket, your hands and the 100g hop packet and dry hop the beer.
Wait two weeks for the fermentation and settling to be finished. The final ABV should be 1.012,
which will make you a 6.3% ABV beer.
Bottle or keg as you normally do, wait for the conditioning to finish and then it’s onto the most
important step.
Enjoying it.