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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bells Two Hearted IPA Recipe - comments?
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Old 01-22-2008, 05:40 PM   #1
Danek
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Default Bells Two Hearted IPA Recipe - comments?

I'm going to brew a clone of Bells Two Hearted IPA this weekend, and found the following 5-gallon recipe on t'interweb. Does it look OK to you folks?

Ingredients:
10 lbs Maris Otter Malt
2 lbs Vienna Malt
1/2 lb Crystal Malt (20L)

Hop Schedule:
1 oz. - Centennial (60 min.)
1 oz. - Centennial (15 min.)
1 oz. - Centennial (flameout)
1 oz. - Centennial (Dry Hop)

Yeast: Safale US-05

Purely for experimental purposes, I was going to split the batch into two and ferment one half with Safale US-05 and the other with Safale S-04. This would give 2.5 gallons of American-yeast IPA and 2.5 gallons of English-yeast IPA. Obviously the English yeast would make it different to the original beer, but I've never done a side-by-side yeast comparison before, and as a learning experience I think it'd be a good thing to try.
Any comments gratefully received

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Old 01-22-2008, 05:43 PM   #2
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Quote:
Originally Posted by Danek
I'm going to brew a clone of Bells Two Hearted IPA this weekend, and found the following 5-gallon recipe on t'interweb. Does it look OK to you folks?

Ingredients:
10 lbs Maris Otter Malt
2 lbs Vienna Malt
1/2 lb Crystal Malt (20L)

Hop Schedule:
1 oz. - Centennial (60 min.)
1 oz. - Centennial (15 min.)
1 oz. - Centennial (flameout)
1 oz. - Centennial (Dry Hop)

Yeast: Safale US-05

Purely for experimental purposes, I was going to split the batch into two and ferment one half with Safale US-05 and the other with Safale S-04. This would give 2.5 gallons of American-yeast IPA and 2.5 gallons of English-yeast IPA. Obviously the English yeast would make it different to the original beer, but I've never done a side-by-side yeast comparison before, and as a learning experience I think it'd be a good thing to try.
Any comments gratefully received
Looks good, The hop schedule I have for it is

1 oz Cent 60
.5 Cent 15
.5 Cent 10
.5 Cent 5
.5 Cent 0
1 oz Cent dry hop
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Old 01-22-2008, 05:57 PM   #3
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I would bump that first Centennial addition up to 30 min and reduce its weight to 1/2 an ounce. Or you could change it to an ounce of Willamette at 45 min (my preference).

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Old 01-23-2008, 08:48 PM   #4
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i got the recipe from the guy at bells' general store. here is the hop schedule in 5 gal form:

1.5 oz centennial 60 min
0.5 oz centennial 30 min
0.75 oz cascade 10 min
0.25 oz cascade at flameout

dry hop .75 oz centennial and 1.00 oz cascade for 9 days.


i've made it a few times and its spot on. make sure to use WLP051 (California V Ale).


its the best beer i've ever brewed!

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Old 01-24-2008, 09:15 PM   #5
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I thought bells might have some cascade in it. When I asked at a brewers fest I was told by the bells rep it was all centennial, but when I brewed it and did a side by side the bells had a very slight grapefruit/citrus which I could have sworn was cascade. Very light and tasty.
-J

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Old 01-24-2008, 10:11 PM   #6
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Sounds like a great recipe.

I like an English ALe yeast for IPA's. Maintains more of a malty profile and I like malty IPA's.

You might consider doing a First Wort Hop with that 60 minute addition.

I don't think I'd extend the time on the flavor/aroma additions.

For me, APA's and IPA's need some early bittering hops and then everything else gets no more than 15 minutes and then a healthy dose of dry hopping.


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Old 01-25-2008, 09:36 AM   #7
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Quote:
Originally Posted by miatawnt2b
I thought bells might have some cascade in it. When I asked at a brewers fest I was told by the bells rep it was all centennial, but when I brewed it and did a side by side the bells had a very slight grapefruit/citrus which I could have sworn was cascade. Very light and tasty.
-J
Yeah, I've heard contrasting opinions about whether to make it all centennial or to add in cascade as well. I think I have some leftover cascades in the freezer at home, and if so I'll add them as a late-hop. I think everything tastes better with cascades - they're like the bacon of the brewing world.
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Old 01-25-2008, 09:39 AM   #8
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Quote:
Originally Posted by BierMuncher
You might consider doing a First Wort Hop with that 60 minute addition.
Interesting suggestion - I think I'll give that a go. And I plan to dry-hop the bejesus out of it.
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Old 01-25-2008, 10:41 AM   #9
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I love the Bells and we drink it all the time here in Michigan, but for me I cant seeing using 4oz of Centennial right now with the hop shortage. My IPA's are going to be mild pales ale for awhile, Damn those hops...lol

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Old 01-25-2008, 12:04 PM   #10
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Quote:
Originally Posted by Brew-boy
I love the Bells and we drink it all the time here in Michigan, but for me I cant seeing using 4oz of Centennial right now with the hop shortage. My IPA's are going to be mild pales ale for awhile, Damn those hops...lol
Yeah, that's my problem. I've been dieing to do a Two Hearted Recipe but know that the hops are going to be painful on my pocketbook. I mean, it's to the point where it would almost be cheaper to just buy a bunch of six packs of Two hearted and save my time. When you talk about $3.00+ an ounce and you need 5ish+ ounces plus grain and yeast the price gets pretty hefty. =(
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