Mash Temp for Two Hearted Clone?

[BrianDorry55]

I was hoping someone could help me with this...I'm new to all grain and I don't really have a great understanding of what goes into determining the mash temp...

I am about to brew an all-grain Two Hearted clone recipe that I found on Beersmith...for whatever reason, the mash temp was not included in the recipe...which seemed odd to me, because I would think that is important information...anyways, I was hoping someone could help me figure out what temp I need to mash at.

I'll list the recipe below just in case it matters:

5.5 gallons

12lb Marris Otter Pale
2lb Vienna Weyermann
8oz Carapils
8oz Caracrystal

60 minute boil

Hop Adds.

1oz Centennial at 60 mins
.5oz Centennial at 45 mins
.75oz Centennial at 30 mins
1oz Centennial at 15 mins
.75oz Centennial at 0 mins

Dry hop 1oz Centennial and 1oz Cascade

Wyeast 1450 - Denny's Favorite

Thanks for any help!

 

[BrianDorry55]

Also I guess I need to know how long to mash for...I thought an hour was pretty typical...but now "How to Brew" says 30 minutes...

 

[jrfehon]

I've never brewed it myself but I've looked into it and your recipe looks pretty good. It's all centennial hops I know that. If I had to guess you'd probably mash at 152. This thread should help answer your questions.

https://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/

 

[Jacinthebox]

I brewed this before christmas...I mashed at 148F for 90 min.

Turned out great

 

[LowNotes]

I haven't checked what kind of OG/FG the recipe you listed should give, but I know that Two Hearted finishes with a relatively low FG in order to reach the 7.0% ABV listed on the bottle. I have brewed 3 clones of this beer, and I always end up a little low on the ABV, and I think my mash temps are to blame (it still turns out delicious, which is why it is one of my go-to brews).

I would recommend a lower than normal mash temp, to create a wort with a higher ration of fermentable-to-unfermtable sugars, which should end up as a relatively dry beer (which I think real Two hearted is).

And to clarify, by "relatively low mash temp" I am thinking 148*-150*. I also always do 60 minute mashes. My understanding is that 30 minutes is typically enough, assuming that your entire mash is at the right temp for the full time. But by doing 60 minutes you basically add in some wiggle room in case your mash isn't perfectly even as far as temps/saturation is concerned. Assuming you have good insulation and won't lose too much temperature, the extra 30 minutes shouldn't hurt anything.

I would do 148* for 60 minutes if I were you. I think there was a thread that discussed this in depth at some point, I'll see if I can find it.

 

[LowNotes]

Here is a good thread discussing recipes for this beer, including mash temps.

https://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/

 

[BrianDorry55]

Thank you so much guys...very helpful...I will shoot for 148 for an hour then!

 

[soccerdad]

My recipe for Kalamazoo IPA calls for 150 degrees for 60 minutes, but the grain bill is a bit different (2 row, crystal 10, cara pils and pale malt).

 

[carton132]

I would drop the cascade dry hop and add more centennial. I've always heard it is pure centennial and it REALLY tastes like it from a fresh keg. I might even say 3oz dry hop if you have it. A centennial bomb is quite lovely, and fresh in a keg it is always much more pronounced than I've had it in bottles. It should be lovely either way, though.