Sean's THA Clone
Beer Recipe
| Recipe Name: | Sean's THA Clone |
| Style: | 14B American IPA |
| Mash: | All-Grain |
| Volume: | 5.5 gal |
| OG: | 16.0°P/1.065 |
| FG: | 3.0°P/1.012 |
| % Alc: | 7.0 ABV |
| IBU: | 70 (Tinseth) |
| SRM: | 9 |
| Description of this Beer |
|
This was my sixth try at a Bell's Two-Hearted Ale clone, and the first one that I had trouble distinguishing from the real deal. The key to cloning THA is the Munich malt. My "Munich 1" is quite light at 6-7 SRM; if your maltster kilns their character malts a little darker, you may need to use Vienna instead. Just shoot for about 5-7 SRM, whatever the malt is called. |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
|
84% US 2-Row 12% Munich 1 4% US Caramel 40L |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
|
30 g (1.1 oz) Centennial, 8.7% AA, 60 min 30 g Centennial, 8.7% AA, 20 min 30 g Centennial, 8.7% AA, 10 min 30 g Centennial, 8.7% AA, 0 min 30 g Centennial, 8.7% AA, dry hop |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
|
First choice: Bell's ale yeast, harvested from bottle Close second: Wyeast 1272 |
0.75 M/mL-°P (3 packs/vials, or 1 pack/vial in a 2 or 3 L starter, depending on methods) |
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
|
Single-infusion mash at 68°C/154°F for 60 min. 75 min boil. Ferment at 18-19°C/64-66°F. Once primary fermentation is complete (3-5 days), I dry hop in primary for 7 days, then cold crash for 1-2 days before transferring to keg. |