American IPA Bell's Two Hearted Ale Clone (close as they come)

[ThickHead]

Made this and it's fantastic... I just acquired a bottle of Two-Hearted this weekend, and will try to do a side-by-side test tonight. Adjusted for my 68.4% efficiency:

11 lbs. American 2-row
2 lbs. American Vienna
0.5 lbs. Belgian Cara-Pils
0.5 lbs. Crystal Malt 20°L
1 oz. Centennial (Whole, 10.00 %AA) boiled 60 min.
1 oz. Centennial (Whole, 10.00 %AA) boiled 15 min.
1 oz. Centennial (Whole, 10.00 %AA) boiled 5 min.
1 oz. Centennial (Whole, 10.00 %AA) boiled 1 min.
1 oz. Centennial (Whole, 10.00 %AA) used as dry hop.
1 pkg. Danstar Nottingham

Will hopefully post pics and reviews tomorrow!

What were your gravity readings (SG and FG) like on this recipe? I followed it exactly using DB's stove-top all-grain method.

 

[Hokie_Brewer]

thanks for this recipe! Brewed it last night and it smelled/tasted very promising!

 

[bigljd]

I brewed this a couple weeks back and kegged it last night and force carbed it. This is a great beer! My efficiency sucked cause I was rushing things so my OG was only 1.060, but I finished at about 1.015 so its about 6% abv. Its basically the same recipe as the original except I added a bit more 2 row and I used .75 lb C40 instead of .5 lb C20 to give a little more color, and used Cali ale yeast. I've done about 25 brews in the last 8 mths and this is one of my favorites. I'm looking at buying some bulk Centennial cause I'll be doing this one again this summer for sure!

Amount Item Type % or IBU
11.25 lb Briess 2 Row Brewers Malt (2.0 SRM) Grain 77.6 %
2.00 lb Wyerman Vienna Malt (3.5 SRM) Grain 13.8 %
0.75 lb Briess Crystal 40 (40.0 SRM) Grain 5.2 %
0.50 lb Briess Cara-Pils/Dextrine (2.0 SRM) Grain 3.4 %
1.00 oz Centennial [10.60%] (60 min) Hops 32.1 IBU
1.00 oz Centennial [10.60%] (15 min) Hops 15.9 IBU
1.00 oz Centennial [10.60%] (5 min) Hops 6.4 IBU
1.00 oz Centennial [10.60%] (0 min) Hops -
1.00 oz Centennial [10.60%] (Dry Hop 5 days) Hops -
1 Pkgs California Ale (White Labs #WLP001) [Starter 1500 ml] Yeast-Ale


EDIT: Did a side by side to 2 Hearted and this brew is pretty much dead on - flavor and color. Fantastic beer!

 

[jerseystout]

brewed this today with some minor changes, i never tried bells so it should be good even if its not a clone. changes i made were an extra pound of vienna, chinook for bittering, and notty yeast

 

[elproducto]

I'm in the USA and am drinking a metric **** tonne of Two-Hearted.. it's absolutely delicious. My clone was very different though. I used US-05, but I noticed the OP's recipe lists S-04. Is this what Bell's uses? I might bring a few Two-Hearted back, and try to culture some of their yeast.

 

[rjwhite41]

I'm in the USA and am drinking a metric **** tonne of Two-Hearted.. it's absolutely delicious. My clone was very different though. I used US-05, but I noticed the OP's recipe lists S-04. Is this what Bell's uses? I might bring a few Two-Hearted back, and try to culture some of their yeast.

Bell's uses their own yeast. Nearly all their beers are fermented with it. I would recommend you harvest from a bottle of Oberon (I know it's a wheat beer but they use their house ale yeast). As far as a reasonable commercial option Bells recommends wyeast 1272. I don't know what that translates to in dry yeast but it is less clean, more fruity, and more flocculent than 1056. S-04 is the whitbread strain, which is better than us-05 for this beer but I would highly recommend you harvest your own or if that is not possible use 1272, which IME is pretty close.

 

[ThickHead]

Made this and it's fantastic... I just acquired a bottle of Two-Hearted this weekend, and will try to do a side-by-side test tonight. Adjusted for my 68.4% efficiency:

11 lbs. American 2-row
2 lbs. American Vienna
0.5 lbs. Belgian Cara-Pils
0.5 lbs. Crystal Malt 20°L
1 oz. Centennial (Whole, 10.00 %AA) boiled 60 min.
1 oz. Centennial (Whole, 10.00 %AA) boiled 15 min.
1 oz. Centennial (Whole, 10.00 %AA) boiled 5 min.
1 oz. Centennial (Whole, 10.00 %AA) boiled 1 min.
1 oz. Centennial (Whole, 10.00 %AA) used as dry hop.
1 pkg. Danstar Nottingham

Will hopefully post pics and reviews tomorrow!

Just bottled my clone. I followed DubbelDach's variation (above) using Death Brewer's Stove-Top All-Grain process. I'll follow up in about a month.

 

[stblindtiger]

Brewed this a while back, kegged, and force carbed and brought the whole thing to a get together last weekend. It went over VERY well! Lots of people were raving about it!

This will definitely be a regular brew for me from now on... Thanks!

 

[davefluke]

Just bottled my clone. I followed DubbelDach's variation (above) using Death Brewer's Stove-Top All-Grain process. I'll follow up in about a month.

This sounds great! plan to brew this in about 3 hour.two hearted is one of the finest beers I've ever tasted

 

[joety]

I see Bell's lawyers made Northern Brewer change the name of their clone. Wouldn't be surprised if they start filtering the yeast.

 

[davefluke]

I see Bell's lawyers made Northern Brewer change the name of their clone. Wouldn't be surprised if they start filtering the yeast.

Right its called dead on, just finished brewing it about an hour ago,can't wait to see how it turns out.did not buy the kit but went to my local home brew store and got everything needed to make it, I must say nb would have been much cheaper

 

[elproducto]

I picked up a bottle of Oberon as well, even though I didn't love the beer much. Hopefully I can get some Bell's yeast from it.

 

[kingmatt]

Just picked up some Pacman so I will be giving the recipe a shot the next time I find some time to brew

 

[ThickHead]

Just bottled my clone. I followed DubbelDach's variation (above) using Death Brewer's Stove-Top All-Grain process. I'll follow up in about a month.

As I am still away on business I asked SWMBO to transfer my bottles from the secondary fermentation closet into the fridge. They should be in there about a week by the time I get back home on Friday. I will be immediately cracking one open upon arrival (well...immediately after I properly thank SWMBO for her assistance ).

 

[ThickHead]

As I am still away on business I asked SWMBO to transfer my bottles from the secondary fermentation closet into the fridge. They should be in there about a week by the time I get back home on Friday. I will be immediately cracking one open upon arrival (well...immediately after I properly thank SWMBO for her assistance ).

Got back Friday night and broke into them. Fantastic results! I will be heading to BMW later next week to pick up ingredients for another batch. These things are flying out of the fridge. It seems my wife's friends were sampling the results before I got back. Apparently every one is happy!

 

[kingmatt]

I brewed this up 6 days ago using PacMan yeast and took a hydro sample today to see where it is at...wow!

I am at 1.015 now and it is so crisp and citrusy that I can hardly believe it. I followed the original recipe pretty exact, the only difference was I bumped up the 2-row to 11 pounds and the crystal up to .75 (also the PacMan yeast).

I plan to let this sit in the primary for another 4-7 days and then secondary for a week with a full ounce of Centennial.

Thanks for the awesome recipe Eschatz, this will be a staple in my brew lineup from here on out:rockin:

 

[Hokie_Brewer]

Just had the first pint of this last night.....unbelievable! So close to the original

Thanks for the recipe!

 

[sjjn]

Has anyone done this with Northern Brewer's clone kit?

MASH INGREDIENTS
- 11 lbs. Rahr 2-Row
- 1 lbs. Briess Caramel 40

BOIL ADDITIONS & TIMES
0.75 oz. Centennial (60 min)
1 oz. Centennial (20 min)
2 oz. Centennial (5 min)

DRY HOPS
1 oz. Centennial

MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes

YEAST
WYEAST #1056 AMERICAN ALE YEAST.
Optimum temperature: 60-72°F

Wondering if there is much difference in color/flavor/aroma...I'll probably buy this kit later in the year when my fermentation can be cooler.

 

[permo]

I decided to give a two hearted inspired ale a go for my Father's day brew. I am making a 12 gallon batch at %80 efficiency. I did email the bells brewery and they stated that WLP001 is a perfect substitute for their strain. I have used their strain and I must admit, it is like a non flocullant WLP001.

Here is my recipe

20 pound german pale ale malt
4 pounds vienna
1 pound crystal malt (C40)
OG = 1.062
FG = 1.009
WLP001 4 liter starter
Mash temp = 150
Overnight Mash

1 oz columbus at 60
2 oz centennial at 20
4 oz centennial at 5
2 oz centennial dry hop

i am simply using columbus to bitter for the higher AA%. I think all the finishing centennial is where the magic happens.

 

[BrewBoy19]

dry hop 5 days? sorry for sounding stupid, but does that mean 5 days before bottling or 5 days after fermentation?

 

[RyanN]

5 days before bottling or kegging.

 

[BrewBoy19]

Thought so thank you

 

[MichaelsBrewing]

I am brewing this one up this weekend and I am more than excited.

Stay tuned more info to follow

 

[Christman]

I'll be brewing this over the weekend as well while on my annual fishing trip that I do with SWMBO's brother & father. I don't get to see her father often and I have been wanting to have him over for a brew for a while since he gave me a lot of gear that he used when he extract brewed about 30 years ago. I think this will be the first time he will see an AG brew too. I think that once the brew is done boiling and chilled that I'll do the 20 minute trip home to put it in the basement and pitch my yeast there. I doubt I'd be able to keep it cool enough for 3 days since it'll be in the 90s each day.

 

[RichBenn]

I'm going to make this again, and am wondering about the yeast. I can't get Bell's any way shape or form in Northern Nevada, so I was thinking about 1272, which a couple of people recommended.

1272 (according to Wyeast's web site) can be manipulated by temperature:

Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character.

Never having had Two Hearted, what is the flavor like? I usually like "clean" and used US-05 last time with this beer, but what does everyone else think?

Rich

 

[Mudflap]

I fell in love with two hearted during my trip to the east coast and brought some back. Saw this recipe and went for it. I even built up a large (almost 2L) starter from bottle dregs as suggested. Has massive fermentation with this yeast, filling up the starsan blow-off container etc. Unbelievably though, this beer finished high, like 1.028! I can't figure it out, I used op recipe, hit 150 mash temp, pitched plenty of yeast, started fermentation at 68 and let things slowly warm to 72 at 2weeks. I also roused the yeast a few times after 1 week. At 2.5 weeks in primary the beer had cleared remarkably. I've had it kegged and carbed for a little over a week now. The beer tastes wonderful, color is spot on, need more hops flavor to compete with Bells (I used 1oz dry hopped in keg). It could just be that since it did not dry out completely the bitterness is not balanced with the malty-ness. It however does not taste "sweet" by any means. I can't figure out why it didn't finishish any lower than this, but it could just be the unpredictability with using bottle harvested yeast. I washed the yeast cake and I will try it again before I give up on this yeast. It seemed really promising and I was hoping to keep it for a while as a "house" yeast. Anyone else have attenuation issues with their bottle harvested yeast?

 

[Mudflap]

I'm going to make this again, and am wondering about the yeast. I can't get Bell's any way shape or form in Northern Nevada, so I was thinking about 1272, which a couple of people recommended.

1272 (according to Wyeast's web site) can be manipulated by temperature:

Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character.

Never having had Two Hearted, what is the flavor like? I usually like "clean" and used US-05 last time with this beer, but what does everyone else think?

Rich

Well I think of it as more floral than super citrusy like a west coat IPA. It is fairly clean but I don't think of it as neutral. It has plenty of character. I dont have any experience with that yeast, but if I were you using this yeast I would let temps go into the slightly warmer end of the yeasts range. Especially since several clues point to warmer ferment temps by Bell's for this (if you're even trying to replicate THA) Plus accentuating the character of those wonderful centennial hops cant be a bad thing! If you've already gone really clean with US-05, make a batch with a bit more flavor. I doubt you'll like it any less, and I bet you'll like it more.

 

[rjwhite41]

I'm going to make this again, and am wondering about the yeast. I can't get Bell's any way shape or form in Northern Nevada, so I was thinking about 1272, which a couple of people recommended.

1272 (according to Wyeast's web site) can be manipulated by temperature:

Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character.

Never having had Two Hearted, what is the flavor like? I usually like "clean" and used US-05 last time with this beer, but what does everyone else think?

Rich

I'm too lazy to find the link but the brewmaster from Bell's recommends 1272 if you can't bottle harvest. Two Hearted is not clean at all, it's got some yeast derived fruity esters along with more centennial than you can shake a stick at. When I make it I use 1272 and ferment at 74.

 

[MichaelsBrewing]

Okay, I am kinda blown away....

I brewed this up on 7-30-11 and my OG was 1.060. Today is 8-3 and already my gravity is at 1.010!! This is a first for me! I used Nottingham and fermented at 68F. 6.6 ABV. Initially, I thought maybe some wild yeast got in there somehow but I just tasted it and it is great.

Thoughts??

 

[kapbrew13]

Okay, I am kinda blown away....

I brewed this up on 7-30-11 and my OG was 1.060. Today is 8-3 and already my gravity is at 1.010!! This is a first for me! I used Nottingham and fermented at 68F. 6.6 ABV. Initially, I thought maybe some wild yeast got in there somehow but I just tasted it and it is great.

Thoughts??

I heard initial fermentation finishes quick but the clean up after themselves for a couple weeks. I'm patient with my brews.