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Bell’s Two Hearted Ale is the single-hop Centennial IPA that defined what a focused, ingredient-driven American IPA could be, for years it was ranked the best beer in America by Beer Advocate readers, and the recipe’s simplicity is its strength. Cloning it taught me more about Centennial hops than any other recipe I’ve brewed, because when you remove all the supporting varieties, every nuance of the single hop variety becomes audible.
Bell’s Two Hearted Ale clone recipe (5 gallon / 19L batch)
Target stats: OG 1.058, FG 1.012, ABV ~6.0%, IBU 55, SRM 7–9, clear amber-gold. Grain bill: 9.5 lbs (4.31 kg) American two-row pale malt, clean base. 1 lb (454g) Crystal 20L, light caramel, very restrained. Two Hearted has a noticeable but not heavy malt body; the Crystal 20L adds just enough sweetness to balance Centennial’s bitterness without making the beer malt-forward. 0.5 lb (227g) Crystal 40L, slight additional caramel depth. 0.25 lb (113g) CaraPils, head retention. Hops, all Centennial, nothing else: Bittering (60 min): 1.0 oz Centennial, 38 IBU. Flavor (15 min): 0.5 oz Centennial. Aroma (5 min): 0.5 oz Centennial. Whirlpool at 79°C (174°F), 20 min: 0.75 oz Centennial. Dry hop (7 days): 1.0 oz Centennial. Total Centennial: 3.75 oz. Fresh Centennial is essential, use the most recent crop year available. Centennial’s orange/lemon citrus, light floral, and mild pine character is the entire flavor profile of this beer. Old or low-alpha Centennial produces a flat, disappointing result that doesn’t capture the Two Hearted experience. Yeast: Bell’s house yeast is proprietary; the closest available approximation is White Labs WLP001 California Ale Yeast, though some homebrewers report WLP051 California Ale V (a fruitier California strain) produces a slightly more accurate result if you can detect Two Hearted’s slight fruity ester character. Ferment at 18–20°C (64–68°F). Water: Moderate mineral profile, calcium 100 ppm, sulfate 150 ppm, chloride 100 ppm. Bell’s Kalamazoo, Michigan water is moderately mineralized; the relatively balanced sulfate-chloride ratio here reflects the beer’s balanced bitter-malt character rather than the more sulfate-aggressive West Coast profile. Process: Single infusion mash at 67°C (153°F) for 60 minutes. 60-minute boil. Whirlpool at 79°C (174°F) for 20 minutes. Ferment 12 days. Dry hop at terminal gravity for 7 days. Cold crash 48 hours. Package at 2.4 volumes CO2. Consume within 6 weeks.
Common Questions
What makes Bell’s Two Hearted Ale consistently rated so highly?
Two Hearted Ale’s consistent top ratings on beer review platforms come from several factors that go beyond the recipe alone. First, Bell’s Brewery’s distribution philosophy has historically kept Two Hearted fresher in the market than many comparably rated beers, Bell’s limited its distribution geography for years to ensure product reached consumers within freshness windows. Second, the single-hop Centennial concept was genuinely innovative when Bell’s refined it in the 1990s, a beer that showcased one hop variety’s full character rather than blending varieties was unusual and educational in a way that resonated with enthusiast drinkers. Third, the balance between Centennial’s citrus character and the restrained Crystal malt sweetness creates a beer that appeals across a wide range of IPA drinkers, it’s assertive enough for hop-seekers and balanced enough for malt-leaning drinkers. For homebrewing: the variability in this clone comes almost entirely from Centennial hop freshness. Brewing with Centennial hops from the current harvest (typically October–November in the Northern Hemisphere) produces a beer that approaches the commercial Two Hearted very closely. Brewing with 12-month-old Centennial hops produces a competent American IPA that lacks Two Hearted’s signature fresh orange-citrus brightness. Plan your brewing schedule around fresh Centennial availability for the most accurate result.
