Name: Brews Two Hearted IPA Recipe
Cook time: 4 h
Total time: 4 h
Yield: 24 servings
Cuisine: American
Ingredients: 10 cups Pale Malt; 1 cups Caramel Malt (40L); 0.5 cups Crystal Malt (60L); 1 oz Centennial Hops (Bittering); 1 oz Centennial Hops (Flavor); 1 oz Centennial Hops (Aroma); 2 oz Centennial Hops (Dry Hopping); 1 package Bell's House Yeast; 5 gallons Filtered Water

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IPA - American
7% ABV
55 IBU
Bell’s Brewery, Comstock, MI
Brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan’s Upper Peninsula, this IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter. Perfectly balanced with a malt backbone and combined with the signature fruity aromas of Bell's house yeast, this beer is remarkably drinkable and well suited for adventures everywhere.

In a large mash tun, combine the pale malt, caramel malt, and crystal malt with filtered water at 152°F (67°C). Stir well and maintain this temperature for 60 minutes to allow the enzymes to convert starches to sugars.

Mash the Grains

After the mash is complete, sparge with hot water (around 170°F or 77°C) to rinse the grains and collect the wort in the brew kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add the 1 oz of Centennial hops for bittering. Boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the 1 oz of Centennial hops for flavor.

Add Flavor Hops

With 5 minutes remaining, add the 1 oz of Centennial hops for aroma.

Add Aroma Hops

After the boil is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches around 68°F (20°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the Bell's house yeast. Seal the vessel with an airlock.

Pitch the Yeast

Allow the beer to ferment at a stable temperature of 68°F (20°C) for about 1-2 weeks or until fermentation is complete.

Ferment

After primary fermentation is complete, add the 2 oz of Centennial hops for dry hopping. This can be done directly in the fermentation vessel and let it sit for another 5-7 days.

Dry Hop

Once dry hopping is finished, siphon the beer into sanitized bottles, adding priming sugar if carbonation is desired. Cap the bottles and allow them to carbonate for about 1-2 weeks at room temperature.

Bottle the Beer

Pale Malt

Caramel Malt (40L)

Crystal Malt (60L)

Centennial Hops (Bittering)

Centennial Hops (Flavor)

Centennial Hops (Aroma)

Centennial Hops (Dry Hopping)

Bell's House Yeast

Filtered Water

Two Hearted IPA

Reds

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Whites

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5 IBU
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18 IBU
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Make Two Hearted IPA Recipe in just 4h . IPA - American
7% ABV
55 IBU
Bell’s Brewery, Comstock, MI
Brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan’s Upper Peninsula, this IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter. Perfectly balanced with a malt backbone and combined with the signature fruity aromas of Bell's house yeast, this beer is remarkably drinkable and well suited for adventures everywhere.

Two Hearted Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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