Big Two-Hearted River Ale

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Big Two-Hearted River Ale By Gmku A Bell’s clone. You know which
SPECIALTY GRAINS 1 lbs. Briess Caramel 40 FERMENTABLES 9.3 lbs. Gold Malt Syrup HOP ADDITIONS DURING BOIL 1 oz. Centennial (60 min) 1 oz. Centennial (20 min) 2 oz. Centennial (5 min) DRY HOP: 1 oz. Centennial Hops YEAST: WYeast #1084 Irish Ale Yeast (with basic starter, 1/2 cup light DME, 750ml H20)

Steep grain in muslin bag in 1.5 gallons water, bringing water from cold to just under 160F, steeping for total of 30 minutes. Let grain bag drip, do not squeeze, when removing bag.

Add this 1.5 gallons to 1.5 gallons of water (you could start this heating to boil as you’re steeping the grains in another pot).

Stir in 1/3 of LME at start of boil, remainder at 15 minutes left in boil.

Add hops per schedule.

Top off in primary to bring total volume to 5 gallons, aerate, pitch starter, etc., etc.

Expected OG 1.064.

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