29 October 2011

posted by benjy edwards

It has been a while since we made a clone of Bell’s Two Hearted Ale, one of my favourite midwest beers.  Having three-quarters of a pound of newly-harvested Centennial grown in Portland by my friend Brian certainly helps.  The malt is Maris Otter, light crystal, Vienna, and carapils, and the hops are entirely Centennial.  The target gravity is 1.058, we reached 1.059 with 25 pounds in the mash.  The bittering addition was with commercial Centennial, with all later flavour and aroma additions except for the last one from the homegrown hops.

The pale ale brewed a week ago was racked to corny kegs and dry-hopped with more Citra.  Right out of the primary it tasted fabulous, although not attenuated as much as expected.  This no doubt was due to the cold snap we had earlier in the week, which affects the fermentation even when using a temperature-controlled fridge.  The initial cooling of the wort in the fridge was switched later than it should have to heating mode.  One keg was force-carbonated and the other left alone to condition naturally.  At 5.3% it should be a nice American pale ale on the handpump.

Next week is the annual Christmas ale, based on Great Lakes’ famed seasonal of the same name.

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