Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 4.25 gallons (adjust for equipment loss) of brewing water to about 165°F. Add the crushed grains to the mash tun and pour the strike water to reach a mash temperature of 152°F. Hold at 150–154°F for 60 minutes, stirring gently to ensure uniform temperature and conversion.

Strike Water and Mash

Raise the mash temperature to 168°F for 10 minutes (mash out) by adding 1.0–1.25 quarts of 170–175°F water or direct heat, if available.

Mash Out

Recirculate (vorlauf) until wort runs clear, then sparge with enough 170°F water to collect approximately 6.5–6.75 gallons of wort in the boil kettle (accounting for boil-off and losses). Total pre-boil volume should yield roughly 5.25 gallons post-boil.

Sparge

Bring the collected wort to a vigorous boil. Watch for boil-overs during the first 10 minutes.

Bring to a Boil

At the start of the 60-minute boil, add 0.75 oz Centennial and 0.5 oz Simcoe. Begin a 60-minute timer.

Bittering Hops (60 min)

With 10 minutes left in the boil, add 1.0 oz Centennial and 1.0 oz Simcoe. Also add 1 tsp Irish Moss or a Whirlfloc tablet at 15 minutes before the end (optional) to aid clarification.

Late Boil Hops (10 min)

At flameout (end of boil), turn off heat and add 1.5 oz Centennial and 1.5 oz Simcoe directly to the hot wort. Stir to create a gentle whirlpool and allow to steep for 20–30 minutes while the wort cools slightly to ~180–170°F for maximum hop aroma extraction without excessive bitterness.

Flameout / Whirlpool Hops

Chill the wort quickly to yeast-pitching temperature (67–68°F for a clean American ale profile). Use an immersion, counterflow, or plate chiller. Transfer the chilled wort to a sanitized fermenter, leaving behind trub and hop debris as much as possible.

Top up with pre-boiled and cooled water if needed to reach 5.0 gallons final batch volume.

Aerate the cooled wort by shaking, splashing, or using an oxygenator to reach ~8–10 ppm dissolved oxygen. Pitch the yeast (one pack or appropriate starter) at 65–68°F.

Pitch Yeast

Ferment at 66–68°F for 5–7 days or until vigorous activity slows and gravity drops substantially. Aim for a steady fermentation to preserve hop character and keep esters restrained.

Primary Fermentation

After primary fermentation subsides (typically day 4–6), add 2.0 oz Centennial and 2.0 oz Simcoe directly to the fermenter for dry hopping. Contact time: 3–5 days at fermentation temperature. Avoid extended contact (beyond 7 days) to minimize grassy or vegetal flavors.

Dry Hop

After dry hopping, cold crash to near 35–40°F for 24–48 hours to help settle yeast and hop particulates, then rack to secondary or directly prepare for packaging.

Conditioning

If bottling, dissolve 3.25 oz priming sugar in 8 oz boiling water, cool, and gently mix into the bottling bucket. Rack beer onto priming solution, bottle, cap, and condition at 68°F for 10–14 days until carbonated.

Bottling (optional)

If kegging, transfer beer to a sanitized keg, carbonate to ~2.4–2.6 volumes CO2 by force carbonation or by natural conditioning. Chill and serve.

Kegging (optional)

Pale Ale Malt (2-row)

Caramel / Crystal Malt 40L

Carapils (Dextrine Malt)

Munich Malt (10L)

Centennial (pellet, 10% AA) - bittering

Simcoe (pellet, 12% AA) - bittering/early flavor

Centennial (pellet, 10% AA) - late boil/aroma

Simcoe (pellet, 12% AA) - late boil/aroma

Centennial (pellet) - whirlpool / flameout

Simcoe (pellet) - whirlpool / flameout

Centennial (dry hop)

Simcoe (dry hop)

American Ale yeast (Wyeast 1056 / White Labs WLP001 / Safale US-05)

Irish Moss (or Whirlfloc) - optional clarifier

Priming sugar (if bottling)

Water

BELL'S TWO HEARTED IPA

Make BELL'S TWO HEARTED IPA Recipe in just 24h . michigan, 7.0%

BELL'S TWO HEARTED IPA

Descriptors

Tasting Notes

Food Pairings

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