Bell's two hearted IPA clone

[annasdadhockey]

Going to be making a Two hearted clone next weekend. couple questions. Which looks more like the proper grain bill for this brew?

10 lbs pale malt(2 row)
2 lbs. Vienna
.5 lb. CaraPils
.5 lb. Crystal 20

75% efficiency would yield 5.5 gals of 1.067, SRM 5.9

--------------OR---------------------

12 lb. pale malt(2 row)
.5 lb. Crystal 40

75% efficiency would yield 5.5 gals of 1.066, SRM 6.4

Hops will be all 1 oz. Centennial additions, probably at 60, 15, 5, 1, and DH. IBU about 63.9.

Whaddya think?

May as well throw in another Q while I'm here...what yeast would be appropriate for this?

[Red T]

Here's what I used two different times...
8.5# 2row
.5# C20
.5# Munich
.75oz Centennial (40 min)
.5 oz Centennial (5 min)
1oz Centennial (dry hop in secondary)
There is a 30 min boil before the first addition of Centennial. 70 min total boil time.
WLP 001


7# 2row
3# Vienna
1# C20
1oz Centennial (60 min)
1oz Centennial (20 min)
.5oz Centennial (dry hop)
WLP 001

Both times seemed to be pretty close. Good results. Would not hesitate to use either one again. Good luck. Those recipes came from BYO and Zymurgy respectively. I'm sure that you could look them up.

[Seanibus]

Going to be making a Two hearted clone next weekend. couple questions. Which looks more like the proper grain bill for this brew?

10 lbs pale malt(2 row)
2 lbs. Vienna
.5 lb. CaraPils
.5 lb. Crystal 20

75% efficiency would yield 5.5 gals of 1.067, SRM 5.9

--------------OR---------------------

12 lb. pale malt(2 row)
.5 lb. Crystal 40

75% efficiency would yield 5.5 gals of 1.066, SRM 6.4

Hops will be all 1 oz. Centennial additions, probably at 60, 15, 5, 1, and DH. IBU about 58.

Whaddya think?

May as well throw in another Q while I'm here...what yeast would be appropriate for this?


The first one is roughly what the Brew Your Own clone recipe calls for - 9.33 lbs pale male, 2 lbs Vienna, .5 lbs Crystal 10, and .33 lbs carapils.

I haven't tried it, but their recipes tend to be pretty close in my experience.

[beerking]

I would drop the 60 min addition of hops to .5 ounces, and add a 20 min addition of enouuhg to make up for the lower IBUs. Pushing the majority of your IBUs to <30 minutes is called burst hopping, and I understand that is what Bell's does with Hop Slam, and I believe 2 Hearted also.

BTW, Stone uses burst hopping. Takes more hops, but if you like that juicy hop flavor along with the bitterness, it is worth it. :cool:

[annasdadhockey]

I would drop the 60 min addition of hops to .5 ounces, and add a 20 min addition of enouuhg to make up for the lower IBUs. Pushing the majority of your IBUs to <30 minutes is called burst hopping, and I understand that is what Bell's does with Hop Slam, and I believe 2 Hearted also.

BTW, Stone uses burst hopping. Takes more hops, but if you like that juicy hop flavor along with the bitterness, it is worth it. :cool:

So it would look like:
.5 oz @ 60 min
1.5 oz @ 20 min
1 oz @ 15 min
1 oz @ 5 min
1 oz @ 1 min
1 oz DH
-------------
total of 6 oz Centennial pellets for 64.1 IBUs
I could definitely see how that would give more hop flavor(a "burst" if you will;) ) I may just do that. Thanks.
So you guys think the first grain bill in the OP will be fine then?
How about yeast? I prefer to use dry(just easier). I do have a blonde ale coming off a Notty cake soon. Should I just use that?

[Seanibus]

So it would look like:
.5 oz @ 60 min
1.5 oz @ 20 min
1 oz @ 15 min
1 oz @ 5 min
1 oz @ 1 min
1 oz DH
-------------
total of 6 oz Centennial pellets for 64.1 IBUs
I could definitely see how that would give more hop flavor(a "burst" if you will;) ) I may just do that. Thanks.
So you guys think the first grain bill in the OP will be fine then?
How about yeast? I prefer to use dry(just easier). I do have a blonde ale coming off a Notty cake soon. Should I just use that?

Ditch the dry stuff and use the Wyeast activator packs - I like them a lot. I've lately started doing starters off them, but even without a starter, they work well if you aerate the wort well. I have had much more satisfactory results with the smack pack liquid yeast than the dry stuff. The only thing is that the little nutrient pack inside is hard to break, but I use a rolling pin to break it and squeeze it.

Incidentally, Brew Your Own Two Hearted clone recipe recommends Wyeast 1272, the American Ale II, which I like a lot for fruity ales - I am going to use it on my next batch, a Kona Fire Rock Pale Ale clone. I once did an extract Two Hearted Clone from Norther Brewer, which was not terribly successful, and they used the Wyeast Irish Ale yeast, #1084. Don't use that one.

[Red T]

Good point Sean, but the DH means dry hops! The yeast comments are good tho.

[Beaver-Brew]

I like this one

11 lbs. Breiss 2-row
2 lbs. American Vienna
1 lbs. Crystal Malt 20°L
1/4 lbs. Carapils
3/4 oz. Summit (Whole, 16.5 %AA) 60 min
1/2 oz. Summit (Whole, 16.5 %AA) 20 min
1 oz. Columbus (Pellets, 14.2 %AA) 20 min
1 oz. Columbus (Pellets, 14.2 %AA) dry hop
3/4 oz. Summit (Whole, 16.5 %AA) dry hop
S-33 SafBrew

[markaberrant]

I like this one

11 lbs. Breiss 2-row
2 lbs. American Vienna
1 lbs. Crystal Malt 20°L
1/4 lbs. Carapils
3/4 oz. Summit (Whole, 16.5 %AA) 60 min
1/2 oz. Summit (Whole, 16.5 %AA) 20 min
1 oz. Columbus (Pellets, 14.2 %AA) 20 min
1 oz. Columbus (Pellets, 14.2 %AA) dry hop
3/4 oz. Summit (Whole, 16.5 %AA) dry hop
S-33 SafBrew

ok, but two hearted is all Centennial.

[Bruno_78]

Agreed. The defining characteristic of the Two Hearted is it's Centennial hops. If you vary your hop bill too far away from that, you won't get what you're hoping for.

[EThome]

Annasdad -

By coincidence, I also brewed a Two Hearted clone this weekend - although it was a grain/extract. The recipe I used called for pretty much the same grain as your AG - although obviously at different quantities - so at least it looks like I picked the right clone recipe. 4.5 lb of Muntons light DME and 5 - 0.5 oz Centennial hop additions during the 60 min. boil (one at flame out) with another 1 oz to come in the secondary. Pitched a starter w/White Labs California WLP001.

I'll be intersted to hear how yours turns out (as well as mine).

[BrewDog]

Hey Bruno!
Long time no hear?

How's the pub?

[annasdadhockey]

Brewed it yesterday. Went with the first grain bill listed above, and took BK's advise with the hop additions. Brewed an 11 gallon batch though, so I doubled everything. Smelled and tasted great going into the fermentor. Was shooting for 1.067, got 1.063, but also ended up with between 11.5 and 11.75 gallons in the fermenters, so I'd say I was pretty close...should have boiled it a bit longer or sparged less water. No big deal. Pitched some Notty that I washed from my last batch. Happily bubbling away. Can't wait to see how she turns out.

[RichBenn]

Going to be making a Two hearted clone next weekend. couple questions. Which looks more like the proper grain bill for this brew?

10 lbs pale malt(2 row)
2 lbs. Vienna
.5 lb. CaraPils
.5 lb. Crystal 20

75% efficiency would yield 5.5 gals of 1.067, SRM 5.9

--------------OR---------------------

12 lb. pale malt(2 row)
.5 lb. Crystal 40

75% efficiency would yield 5.5 gals of 1.066, SRM 6.4

Hops will be all 1 oz. Centennial additions, probably at 60, 15, 5, 1, and DH. IBU about 63.9.

Whaddya think?

May as well throw in another Q while I'm here...what yeast would be appropriate for this?

The first is exactly the clone for it on another well known home brew forum. Best results were from yeast cultured from a Bell's (the Amber works) bottle. Mashing was at 150 to get it dry...

Let us know how it comes out. It's my next one, once my current batch is done.....

[annasdadhockey]

The first is exactly the clone for it on another well known home brew forum. Best results were from yeast cultured from a Bell's (the Amber works) bottle. Mashing was at 150 to get it dry...

Let us know how it comes out. It's my next one, once my current batch is done.....


Came out great, Best of show at a local event. There's a thread around here somewhere showing the change in hop additions that I made, moving more towards flavor and aroma.