Bells Two Hearted Clone

[EccentricDyslexic]

I fancy having a go at this----

http://www.homebrewtalk.com/f69/bells-t ... ome-91488/

Getting a lot of air time on that forum...i have the hops....was thinking of using nottingham...wot do u chap think?

steve

[WHL]

Here’s the recipe from BYO:

Bells Two Hearted IPA 1.064/1.012 (5.5 Gal)
Grain Bill (75% Efficiency assumed)
10 lbs. - 2 Row Pale Malt
2 lb. - Vienna Malt
1/2 lb. - Caramel/Crystal Malt (15L)
1/2 lb. - CaraPils
Hop Schedule (47 IBU)
1/2 oz. - Centennial (60 min.)
1/2 oz. - Centennial (45 min.)
1/2 oz. - Centennial (30 min.)
1/2 oz. - Centennial (15 min.)
1/2 oz. - Centennial (flameout)
1 oz. - Centennial (Dry Hop)
*optional*
If you like a bit more hop, use 1/2 oz of Centennial as a First Wort Hop addition
Yeast
Wyeast American Ale II Yeast (#1272) - 1800 ml starter
Mash/Sparge/Boil
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°
__________________________________________________________

Don't know about the Vienna. That might be a lot of air. I have seen it with Munich as a character malt, also. Seems like hearsay from my own web browsing, and uncharacteristic for American IPA. Much more likely the delicious body is the result of a world class mash of 2-row and lighter crystal, Carmel 20 or so, not German malts.

Haven’t attempted it yet but will use Wyeast 1272 or White Labs 051 (Anchor Liberty/California Ale II). Great hop flavor, but not overly bitter. This is my own desert island beer!

___________________________________________________________

Here’s my 2 cents, though I won’t be brewing until this spring:

Beer: Two Hearted Clone 5.5 gal.
Color: 8 HCU (~6 SRM)
Bitterness: 56 IBU
OG: 1.065 FG: 1.010 Alcohol: 7.1% v/v (5.6% w/w)
12 lb. American 2-row
1 lb. American crystal 20L
Mash: 152 degree 90 Minutes. 75% Efficiency
Boil: 75 minutes SG 1.048 7.5 gallons
Hops:
.5 oz. Centennial (10.5% AA, FWH.)
.5 oz. Centennial (10.5% AA, 60 min.)
.5 oz. Centennial (10.5% AA, 30 min.)
.5 oz. Centennial (10.5% AA, 15 min.)
.5 oz. Centennial (10.5% AA, 5 min.)
.5 oz. Centennial (Flameout)

Yeast: Wyeast 1272

.5 oz. Centennial Dry Hop

_________________________________

I’d like to hear about your own recipe and results.

Cheers, Bill

[EccentricDyslexic]

Ta Bill,

I'd like to convert the recipe to English ingrediants and metric messurments. I have downloaded Beersmith and scaled it up a bit to my 25l brewlength-

IBU 50
using french water treated with crs and dls

5.68 kg Golden Promise Pale Malt
1.14 kg Vienna Malt
0.29 kg Caramalt
0.29 kg Crystal Malt

60 min mash @ 66c ( normaly do 90 min mashes...but that recipie calls for 60 mins)


60 min 32.58 gm Centennial [11.90 %] (60 min)Hops
15 min 32.58 gm Centennial [11.90 %] (15 min)Hops
5 min 32.58 gm Centennial [11.90 %] (5 min)Hops
1 min 32.58 gm Centennial [11.90 %] (1 min)Hops

60 min boil (i normaly do 90 mins)

Yeast- Nottingham (Danstar) in fermentor for 10 days (my usual practice)

12.51 gm Centennial [11.90 %] (Dry Hop 10 days in the cornie)

Bit concerned about the talk of a soapy taste from the first addition bittering hops...but no one on that forum investigated it further.

What do you think?

Steve

[eyeoftheduck]

I have made a clone of this to a very similar recipe to yours, and it was excellent. But I don't think nottingham is the right yeast, better go with US05/American ale yeast. No problems with soapiness from the hops.

[mysterio]

Gypsum gets rid of soapy flavours from hops apparently.

[flytact]

This has become my house ale, I've made it many times and have simplified the recipe. While not spot on I do think it is close and very enjoyable. I also make this with a hop tea.
viewtopic.php?f=24&t=16269&p=192816&hil ... al#p192816
viewtopic.php?f=11&t=22798&p=255237&hilit=+tea#p255237

Batch Size: 39.75 L
Boil Size: 49.11 L
Estimated OG: 1.055 SG
Estimated Color: 8.7 SRM
Estimated IBU: 60.7 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.73 kg Pale Malt, Maris Otter (Thomas Fawcett) (3Grain 90.59 %
0.91 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.41 %
56.70 gm Centennial [10.40 %] (60 min) (First WortHops 35.1 IBU

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 23.13 L of water at 74.3 C 67.2 C
10 min Mash Out Add 11.46 L of water at 98.7 C 76.7 C
56.70 gm Centennial [10.40 %] (Dry Hop 14 days) Hops -
56.70 gm Centennial [10.40 %] (20 min) Hops 19.3 IBU
56.70 gm Centennial [10.40 %] (5 min) Hops 6.4 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 100Yeast-Ale

[EccentricDyslexic]

I am brewing this tomorrow, but have realised i have no carapils in...i thought id ordered some but obviously not! Shall i just omit it and up the pale malt?

Ta!

Steve

[WHL]

I'd replace the cara pils with crystal. I like your hop schedule. I followed the same I brewed on Sunday. Dropped the 30 minute addition also. I used 89% 2 Row, 8% Caramel 20 and 3% Cara pils.

Happy Hopping, Bill

[EccentricDyslexic]

Ok, am brewinf this Saturday for sure!!

Batch Size: 25.00 L
Boil Size: 29.72 L
Estimated OG: 1.066 SG
Estimated Color: 13.1 EBC
Estimated IBU: 54.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Pale Malt, Golden Promise (5.9 EBC) Grain 77.46 %
1.00 kg Vienna Malt (6.9 EBC) Grain 14.08 %
0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4.23 %
0.30 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 4.23 %
50.00 gm Centennial [9.50 %] (60 min) Hops 36.6 IBU
33.00 gm Centennial [9.50 %] (15 min) Hops 12.0 IBU
33.00 gm Centennial [9.50 %] (5 min) Hops 4.8 IBU
33.00 gm Centennial [9.50 %] (1 min) Hops 1.0 IBU
33.00 gm Centennial [9.50 %] (Dry Hop 5 days) Hops -
1.00 items Protofloc Tablet (Boil 15.0 min) Misc

I will add an extra 1.5l to the boil to make up for the hop absorbancy this time!

I have a 2l starter thats been sitting in the fridge for a week, am i best to pour off most of the liquid and just add the yeast cake or just shake it all up and pour it in?

Steve

[mysterio]

Best to decant the starter beer and add a little of the cooled brewday wort to the yeast to get it kicking for a few hours before pitching.

[EccentricDyslexic]

Ta Mysterio, how much fluid would you leave above the yeast sediment? An inch say?

steve

[EccentricDyslexic]

Ok, just brewed this, ended up 6 points too low, having had a fiddle with beersmith it looks like i can add 400g of sugar and that will bring my alcohol level up to 66.

Hope it turns out ok! Next weekend it is Marstons Old Empire!

Steve

[mysterio]

Sorry just saw your reply... yeah an inch is fine, treat it like a bottle conditioned homebrew.

Good luck with the brew!

[EccentricDyslexic]

Thanks mysterio, i syphoned all but an inch off and added a liter of fresh wort, let it stand for about 4 hours before pitching. It had started producing co2 by the time i pitched so i assume all went well.

Update- Just checked on the FV and its foaming nicely so all seems well!

Steve

[EccentricDyslexic]

Just gave the FV a rouse and the smell is fab! This is gonna be a promising brew!

Steve