Bells 2 Hearted with a NE IPA twist

[Matt in Birdham]

Decided to brew up one of the old faithfuls, with a slight nod to NE style IPAs; Wyeast 1318, a bit of wheat (malt) and hop additions pushed back to 10 mins & flameout. SO4/Cl kept near 1/1.

Recipe Specifications
--------------------------
Boil Size: 27.96 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.056 SG
Estimated Color: 11.9 EBC
Estimated IBU: 46.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 1 84.4 %
0.40 kg White Wheat Malt (4.7 EBC) Grain 2 6.7 %
0.32 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 3 5.4 %
0.21 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4 3.5 %
15.00 g Centennial [8.30 %] - First Wort 60.0 mi Hop 5 15.5 IBUs
0.93 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
30.00 g Centennial [8.30 %] - Boil 10.0 min Hop 7 10.2 IBUs
90.00 g Centennial [8.30 %] - Steep/Whirlpool 1 Hop 8 21.0 IBUs
0.9 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 9 -
60.00 g Centennial [10.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs


Mash Schedule: NO SPARGE
Total Grain Weight: 5.93 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 33.21 l of water at 71.9 C 67.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
130 3 13 130 119 1.09

treated with AMS to 20ppm CaCO3. 2g CaCl for above profile with 50g acidulated.

Mash & boil happily uneventful, even with the wheat (not that much, I suppose). Oxygenated with my new cylinder but without the flow meter this time, which was causing me a lot of grief last time. Gave it 60 seconds with bubbles just breaking the surface. Going to ferment this one a little warmer than the last, at 20C from the get-go - this on the advice of a few posts I have read about WY1318.

It will be interesting to compare this brew with the usual one I do, which doesn't have the wheat and uses a more US style yeast (WLP090 normally).

I'm steeling myself for a more full-on NE style IPA with nearly 20% oats, but not sure I can handle it at the moment (recirc will probably be a nightmare on my herms system).

22.5 litres in the fermentor at 1.054, so just a little under:

[donchiquon]

Hi Matt

How did this turn out?

My keg of MACC kicked ages ago and now I've got a Landlord clone and an ESB on tap I need another US IPA.

I've lined up Deschutes Freshly Squeezed and a Blind Pig clone that Tasty McDole rates, but I've never done a two-hearted....

Cheers


Sent from my iPhone using Tapatalk

[Matt in Birdham]

This beer wasn't really a two hearted clone, but it was based on a two hearted clone that I have brewed a number of times. That clone is one of the favourite beers that I brew, but this particular variant (the one above) was not so great, actually. I'm not exactly sure why - it had an almost "soapy" taste and a slightly strange mineraliness (is that a word? ). Changes to this beer from the usual one were: addition of wheat, change of yeast to 1318, a big dry hop and an experiment with water chemistry where I had more chloride than SO4 (I think this was probably the issue). I have since read a number of reports of big centennial dry hops having some weird effects, and other reports of centennial going "soapy" - I don't know how much of that is process/recipe/the hops themselves.

I have a Blind Pig recipe dialed in to BeerSmith that I've been meaning to brew for a while - will be interested to hear how you go with it if you brew it.

The two hearted clone I normally brew is this one, and it is fantastic:

Recipe Specifications
--------------------------
Boil Size: 27.96 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.062 SG
Estimated Color: 12.5 EBC
Estimated IBU: 54.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.99 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 1 78.6 %
0.83 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 13.1 %
0.32 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 3 5.0 %
0.21 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4 3.3 %
15.00 g Centennial [10.30 %] - First Wort 60.0 m Hop 5 18.5 IBUs
10.00 g Centennial [10.30 %] - Boil 45.0 min Hop 6 10.3 IBUs
10.00 g Centennial [10.30 %] - Boil 30.0 min Hop 7 8.6 IBUs
21.39 g Centennial [10.30 %] - Boil 15.0 min Hop 8 11.9 IBUs
0.93 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
26.34 g Centennial [10.00 %] - Steep/Whirlpool Hop 10 5.2 IBUs
13.21 g Centennial [10.30 %] - Boil 0.0 min Hop 11 0.0 IBUs
0.9 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 12 -
26.41 g Centennial [10.00 %] - Dry Hop 14.0 Days Hop 13 0.0 IBUs


Mash Schedule: NO SPARGE
Total Grain Weight: 6.35 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 33.59 l of water at 72.3 C 67.2 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

[alix101]

Love this beer you can't get it in the UK so I've tried unsuccessfully to brew the clone a few times its on the list to try again but I've never nailed it....Maybe I'm missing the Floridian humidity to drink it in.

[Matt in Birdham]

Love this beer you can't get it in the UK so I've tried unsuccessfully to brew the clone a few times its on the list to try again but I've never nailed it....Maybe I'm missing the Floridian humidity to drink it in.

I haven't tasted the original either, but the recipe as I normally brew it (second post, above) is one of my favourites (perhaps my favourite) APA (borderline IPA, I suppose). I must have brewed it 10 times or more. I haven't always nailed it, and have much about with it a bit (like this brewday) - mostly because I know roughly what this tastes like so it gives me some sort of handle on what the variations might have brought to the recipe.

[BrannigansLove]

I'd rule out the yeast. My last brew used WY1318, and it's probably the best beer I've made (which was also one of these NE IPAs).

[Matt in Birdham]

I'd rule out the yeast. My last brew used WY1318, and it's probably the best beer I've made (which was also one of these NE IPAs).

Yeah its an interesting one. I actually changed so much of my process when brewing this beer (new chronical, brewpi, oxygen system, yeast, water chemistry) that it is going to be hard to pin down. I've got a niggling feeling that it is something to do with the hops themselves - either this particular batch, or the amount/dry hopping regime (dry hopped with 90g, earlyish in the ferment). The beer has actually mellowed somewhat and is now more than drinkable (almost gone) but I certainly wouldn't brew it the same again.

[alix101]

I've drank it plenty of times its delightful but like I said I've never nailed it ....There's a recipe online somewhere by the production manager that says it's wlp001 yeast that's what I had used in the past but I don't believe that's what bells use ...

[Matt in Birdham]

I've drank it plenty of times its delightful but like I said I've never nailed it ....There's a recipe online somewhere by the production manager that says it's wlp001 yeast that's what I had used in the past but I don't believe that's what bells use ...

Thanks for the heads up - I had a search and found the recipe from Bells here. They specify WLP001 or WY1272 (or WLP051 - of which I have some in the fridge), and the concensus on the HBT forum thread seems to be that 1272/51 is the closest. Might give this recipe a go as (more or less) written, and see how it compares - interesting to note that there are no late hop additions, but there is a fairly massive dry-hop, which is kind of the other way around to the recipe I have been brewing.

[BrannigansLove]

I'd rule out the yeast. My last brew used WY1318, and it's probably the best beer I've made (which was also one of these NE IPAs).

Yeah its an interesting one. I actually changed so much of my process when brewing this beer (new chronical, brewpi, oxygen system, yeast, water chemistry) that it is going to be hard to pin down. I've got a niggling feeling that it is something to do with the hops themselves - either this particular batch, or the amount/dry hopping regime (dry hopped with 90g, earlyish in the ferment). The beer has actually mellowed somewhat and is now more than drinkable (almost gone) but I certainly wouldn't brew it the same again.

The beer I brewed used a small charge of Magnum at 60 mins, then 25g each of Citra, Amarillo, and Galaxy steeped for an hour once I'd cooled to 80c. I then added the same as a dry hop after 7 days, and left in place for 2 weeks. Water chemistry was Ca ~60 SO4 ~60 CL ~190.