Two Hearted

[Magnew]

Anybody got an extract clone (or an idea for one) for Bells Two Hearted Ale?

[Bruno_78]

I found this recipe, and I was hoping that I could get some help with it from someone who is more familier with this beer. First, I would appreciate any advice for tweaking the recipe, and then also converting it to all grain (this is my first all grain, and I don't know the conversions). Thanks in advance.

6.6lbs Gold LME
3lbs Munich Malt
1lb Crystal 20L

1.1oz Centennial 60 min.
1 oz Centennial 20 min.
.5 oz Centennial dry hop

Wyeast Irish Ale #1084

[Bruno_78]

Well, additional research has yielded two more recipes, and the conclusion that bell's uses the same yeast strain for all their beers and that it should be cultured from the bottle.

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Bell Two Hearted (10 gallon all-grain)

17# american 2 row
3# Vienna
1.5# 40L crystal
.5 wheat

Mash for 75 minutes at 152F Sparge with 180F water (grain bed to 170F) collect 12.5 gallons. Add 1 oz of centennial

Boil for 90 minutes - add 2.5 oz centennial at 15 min - add 1.5 centennial at 30 min - add 2 oz at 80 min - add 2 oz centennial at flame-out - cool to 70F

OG=1.062

Pitch American 1056 starter - 5 days primary add 2oz centennial to secondary 14 days

FG=1.013
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6 lbs extra light DME
.75 lbs wheat DME
.50 lbs Belgian Aromatic
.50 lbs crystal 10

1.2 oz Centennial 60 min
.8 oz Centennial 20 min
2.4 oz Centennial 5 min
1 oz Centennial dry hop

Wyeast 1056 (WLP01 or Nottingham)

5 oz corn sugar for priming

Steep the specialty grain in 2 gal cold tap water brought up to 155 and held for 30 min.

Remove grains, add dme and bring to a boil and follow the hop schedule above. Add Irish Moss at 45 min.

Ferment at 70 degrees for 7 days and transfer to seconday. Add the dry hops and secondary for another 10 - 14 days.

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[YamahaXS]

i was going to say that 2 hearted (my fav counter brew) has way more than 3 ounces of hops in it (per 5 gal batch)

[Bruno_78]

Could someone explain the term "flame out" which was in the second recipe?

[noby]

Originally posted by Bruno_78
Could someone explain the term "flame out" which was in the second recipe?

A fancy term for turning off the heat. It's just aroma hops at the end of the boil