Oddly enough I just started culturing yeast from 4 bottles of Two Hearted so I can brew it next week. This is the recipe I have, it's not mine, but someone else's. His mash scedule covers all the info.
This recipe has been nailed down for over a year now....5 or 6 batches, tons of web and forum research, and talking directly with the brewer at a festival. It tastes, looks and feels as close to perfect. The real kicker is to use bell's bottle yeast...if you can't, just use 1056 American Ale or 1272 for a slightly more fruity taste. Follow the hop additions religously. That's the key. And keep your IBU's below 45.
Two-Hearted Ale Master Recipe
Type: All Grain
Batch Size: 6.00 gal
Brewer: Brad Swanson
Boil Size: 8.08 gal Asst Brewer: Swortsie
Boil Time: 90 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 77.0
Taste Notes: Irish ale yeast had a slight off flavor and 1056 was very avg. It's best to use Bell's yeast.
Amount Item Type % or IBU
9.88 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.3 %
1.74 lb Vienna Malt (3.5 SRM) Grain 14.0 %
0.55 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.4 %
0.29 lb White Wheat Malt (2.4 SRM) Grain 2.3 %
1.84 oz Centennial Leaf [7.70%] (20 min) Hops 23.6 IBU
2.75 oz Centennial Leaf [7.70%] (5 min) Hops 11.6 IBU
0.46 oz Centennial Leaf [7.70%] (60 min) Hops 9.8 IBU
1.80 oz Centennial Leaf [7.70%] (10 min) (Aroma Hop-Steep) Hops -
3.00 oz Centennial PELLETS [9.60%] (Dry Hop 7 days) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
1 Pkgs Two Hearted Ale (Bell's Brewing) [Starter 2000 ml] Yeast-Ale
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.0 % Actual Alcohol by Vol: 6.0 %
Bitterness: 45.0 IBU Calories: 258 cal/pint
Est Color: 6.3 SRM Color: Color
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 12.47 lb
Sparge Water: 5.96 gal Grain Temperature: 72.0 F
Sparge Temperature: 170.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Mash In Add 3.86 gal of water at 171.4 F 155.0 F 75 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.6
Pressure/Weight: 19.9 PSI Carbonation Used: -
Keg/Bottling Temperature: 52.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Should be 1.058 and have 6.0% alcohol if you use Bell's Bottled Yeast. 7.40brix corrected 1.012 FG 1.058 OG 78.3% apparent atten 63.4% Real atten. in bottled Bell's Beer Degassed and Room Temp
Color Should Be 6.3ish
IBU's 40-50 taken from Bell's guy at BR Microbrew fest "around 50". Mild bitter and all flavor and aroma hops.
Dry hopped for "very shor time" PELLET HOPS ONLY 1lb/barrel or .5oz/gallon added right before end of primary ferm. WARM! No Hop Bag!
MAKE A STARTER FROM BOTTLED TWO HEARTED even the Bell's guy told me to do this at the festival
Irish ale yeast had a slight off flavor and 1056 was very avg. It's best to use Bell's yeast.
1st Primary:Cacade/Orange Pale
2nd Primary:Wild Hop Pale
secondary: Inspired Clone
Kegged: Edwort's House Pale, Honey Porter, BierMuncher's Black Pearl Porter