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

[wobrien]

One more Q.. Is 60-61 too low of a ferment temp for this? I want it to be clean tasting with as little fruit as possible, but I also want good attenuation.. Already bubbling after 2 hours at about 61.5 degrees.

I just kegged a batch of this done with 1056 and fermented at 60 for five days then raised to 64 until completion. It finished at 1.008 so attenuation won't be a problem. And it tastes great. Good luck.

 

[MMJfan]

I had an OG of 1.065 on my last batch and it fermented around 66. I used Bells yeast and just took a fermometer reading yesterday and it came in at 1.012 which seems like some pretty good attenuation!

I have a question. If fermentation is complete what is the benefit of leaving it go in the fermenter for another 2 weeks before bottling as opposed to just dry hopping now that fermentation is done and bottling in a week?

 

[wobrien]

I have a question. If fermentation is complete what is the benefit of leaving it go in the fermenter for another 2 weeks before bottling as opposed to just dry hopping now that fermentation is done and bottling in a week?

I like to give the yeast some time to clean up any by-products they may have produced during fermentation. I typically let this brew go 2-2.5 weeks in primary before dry hopping (which I do in the keg).

 

[mike_in_ak]

One more Q.. Is 60-61 too low of a ferment temp for this? I want it to be clean tasting with as little fruit as possible, but I also want good attenuation.. Already bubbling after 2 hours at about 61.5 degrees.

Kind of a weird choice for someone looking a Two Hearted clone. Two Hearted definitely has a citrus/grapefruit/centennial flavor.

 

[DonnieZ]

Kind of a weird choice for someone looking a Two Hearted clone. Two Hearted definitely has a citrus/grapefruit/centennial flavor.

I will admit that my brewing knowledge is ever expanding, however as I understand it there's much difference between the fruit flavors that are imparted by hops than those imparted by yeast.

I've made beer that was fermented at the higher end of the rated temperature range for 1056 and I wasn't a fan of some of the flavors present, and from what I described to others it was a "fruitiness" imparted by yeast. I guess I'll find out this time.

 

[Reelale]

One more Q.. Is 60-61 too low of a ferment temp for this? I want it to be clean tasting with as little fruit as possible, but I also want good attenuation.. Already bubbling after 2 hours at about 61.5 degrees.

Using the Bell's yeast, you want to ramp up the fermentation to around 70 towards the end. That's what gives it the distinct 2HA flavor. Low 60's should be the sweet spot for 1056 for a neutral yeast profile, if that is what you want.

 

[solbes]

I ramp mine to hit 70 at the end too with the Bells yeast. I find the extra fruitiness blends great with the all centennial hop. I would say it has more fruit than the original however, so maybe 66-67 would be your eventual target temp (near end).

If you maintain temps around 60, it will be tasty but different than the original.

 

[Spinrathen]

Just brewed a similar recipe from 365, only reason initially I didn't brew this one was because I thought the abv off. Finally got around to reading thread and I think I'll brew this one with the 1272 from last batch. Can never have too many two hearted clones to drink.

 

[73runner400]

Brewed this a few weeks ago using 7c's instead of centennial and wlp001. Transferred to secondary today. Already smells great! Next I want to try it with all summit hops.

 

[two_hearted]

I want to brew this as an APA. The way I see it, I could lower all of the percentages to bring it into pa territory or just lower the amount of base malt. I would also just lower the bittering addition. Any tips? I am leaning towards just lowering the 2-row to 8#. Thoughts?

 

[Dynachrome]

When I did it I added carapils for head and mouth feel

My version(s)

The first one was a lot better than the second attempt. The second one had a LOT of flowery hops in the nose.

 

[Rahahb]

Just tried this after 3 days in the keg. Good already. Thanks again for the recipe.

 

[TBaGZ]

Almost out of the first batch, and I hope the next one comes out as good as this one did.

 

[dlebert]

So are people going with the recipe as shown in the first post?

 

[TBaGZ]

I did.

 

[Jhoss]

10 lbs. Pale (2 row) US
2 lbs. Vienna (3.5SRM)
.5 lbs. Carapils/dextrine (2 SRM)
.5lbs. Caramal/crystal 20L

5 oz. Centennial total

1 oz at 60
1 oz at 15
1 oz at 5

2 oz dry hop.

Go Now!

 

[Jhoss]

Have a nice size starter (6qts) ready to decant and pitch. Bells yeast / 1272.

Look for a pre-boil gravity of 1052 or so.

Boil it down to 1064 or so.

It will finish fermenting at 1012 or so. 7% abv or so.

(My process) 3 weeks in primary. Rack to secondary and dry hops on Sunday - have it crash cooled by the next Saturday for transfer to key or bottles.

 

[sethlovex]

Have a nice size starter (6qts) ready to decant and pitch. Bells yeast / 1272.

Look for a pre-boil gravity of 1052 or so.

Boil it down to 1064 or so.

It will finish fermenting at 1012 or so. 7% abv or so.

(My process) 3 weeks in primary. Rack to secondary and dry hops on Sunday - have it crash cooled by the next Saturday for transfer to key or bottles.

Great notes. Recipe looks spot on.

 

[MMJfan]

I did.

Me too...

 

[tonymark]

Went with recipe in first post for 10 gallons. Did half with Wyeast 1968 and half with Bell's yeast. The 1968 attenuated really well and the keg was gone 3 weeks after brewing. It was really good and was just beginning to taste fantastic at 3 weeks. I dry hopped the 5 gallons of the 1968 with 1.25 oz Centennial for 5 days in secondary.

 

[masskrug]

This recipe (now long gone) is delicious! Thank you.

 

[bradford0113]

Planning to brew this beer this weekend as a partial mash with 6 lb total grain and 4.5 lb DME. I had a nice starter going with harvested Bells yeast, but came home to find my cats had knocked it over and I lost most of it. I'm going to still try to keep that Bells yeast growing for a possible future batch, but now I'm going to use WY1272 for the brew this weekend.

 

[Spinrathen]

Be careful with 1272. I would use a blow off tube straightaway if you don't already. In my experience it ferments violently.

 

[bradford0113]

Be careful with 1272. I would use a blow off tube straightaway if you don't already. In my experience it is a ferments violently.

Thanks for the advice. I typically do use a blow-off for 5+ gallons. The only time I don't is when I'm only making my 3 gallon batches. Nice to know I should be watching this one closely though!!

 

[bradford0113]

Brewed this morning! Hoping my top off water wasn't mixed in good because I'm only getting an OG of 1.053 for 5.25 gallons. I did a partial mash on the stovetop with 3lb two-row, 2lb vienna, 8oz crystal 20, and 8oz carapils and then added 4.5lb of DME. Beersmith says I should have had 1.065 with 75% efficiency at 5.5 gallons, but my OG is telling me I got less than 50%. Pitched a nice 1.5L starter of 1272 at 66 degrees. Should still turn out to be a good beer regardless.

I haven't really brewed too many IPAs. Would a lot of hop debris throw off a gravity reading? I'm just trying to figure out what caused my OG to be off by so much.

 

[kodyind]

I have never taken yeast from a bottle so can someone walk me through it please

thanks
Jim

 

[juggaleo]

Anyone know the best volume to carb at? I just got a scale so I'd like to use it

 

[Spinrathen]

Taken from another forum.

Bell's Two Hearted Ale.... from the horses mouth:

"We carbonate our kegs to 2.5 volumes of co2

Gary S. Nichols
Quality Assurance & Control
Bell's Brewery, Inc."

 

[juggaleo]

Sounds right.. thanks dude

 

[MMJfan]

I have never taken yeast from a bottle so can someone walk me through it please

thanks
Jim

This helped me when I first harvested yeast for a bottle:

https://www.homebrewtalk.com/entries/harvesting-yeast-from-commercial-bottles.html