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Bell's Two Hearted Ale
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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Sat Jun 29, 2013 9:37 pm    Post subject: Bell's Two Hearted Ale Reply with quote


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Testimonials:

"Two Hearted is my favorite beer that I don't brew myself. However, this recipe negates any reason to "buy" Two Hearted ever again! Excellent clone." - Jerry

"...I thought this was BETTER than the store bought Two Hearted Ale. 10 gallons only made it 4 weeks without any major gatherings at my house. Not one person didn't like this beer." - Fal

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Bell’s flagship beer is Two Hearted Ale, an American style IPA that is unique in that it only uses Centennial hops. Less bitter than West Coast Style IPAs such as Green Flash, Two Hearted is hoppy but balanced, very drinkable.

The beer was released commercially in 2000, at a time when a 7% dry hopped IPA was not a common beer. It quickly became the standard that many others tried to emulate when brewing a great American IPA. For many beer lovers this is the first hoppy beer (let alone the first IPA) that they ever tasted, the drink that pulled them into the world of craft beer. It is considered a truly historic beer by many.

So what's it taste like? To quote the brewery:

Quote:
Bell's Two Hearted Ale is defined by its intense hop aroma and malt balance. Hopped exclusively with the Centennial hop varietal from the Pacific Northwest, massive additions in the kettle and again in the fermenter lend their characteristic grapefruit and pine resin aromas. A significant malt body balances this hop presence; together with the signature fruity aromas of Bell's house yeast, this leads to a remarkably drinkable American-style India Pale Ale.

The bottle features a picture of a rainbow trout which strikes most people as odd when you first see it. Someone perusing the aisles at their favourite beer store is liable to think that this is some strange marketing attempt at making a fish flavoured beer. I sometimes wonder how much more they would have sold (if any) had the label been different...

The name and label are rumoured to have come from the Two Hearted River in northern Michigan (home of Bell's Brewery) which is a popular destination for recreational fishing, featured in the story “Big Two-Hearted River" by Ernest Hemingway. According to a quote from Laura Bell (daughter of the brewery's founder Larry Bell) however, early 1990's Two Hearted recipe experiments used a combination of English malt and American hops, hence the name "Two Hearted". The recipe changed, the name stuck.

Despite the odd label it is an extremely popular beer that has been ranked as the #2 beer in America for many years in a row now by the American Homebrewers Association's Zymurgy magazine. (Pliny the Elder seems to be have the #1 spot locked for good).

The malt bill uses mostly 2-row, Vienna for some graininess, and just a bit of caramel/crystal 15-20L to add a touch of sweetness and colour. The hop bill is extremely straight forward with only Centennial from start to end.

Bell's is said to use a proprietary (in-house) yeast strain but if you follow the various brewing forums you'll find that many (including some who helped with the initial setup of the brewery) have indicated that their in-house strain is actually Wyeast 1272 American Ale II. This yeast produces more fruity notes and is more flocculent than Fermentis Safale US-05 / Wyeast 1056 American Ale / White Labs WLP-001 California Ale that we use for many of our other American style hop-forward beers.

Brew up a batch and let me know how you like it!

Interested in seeing what we're brewing right now? Follow our Instagram feed for pictures and videos of our brewing activities as they happen.

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Bell's Two Hearted Ale

Size: 12.0 US gal (post-boil)
Mash Efficiency: 95.0%
Attenuation: 81.2%
Calories: 217 kcal per 12.0 fl oz

Original Gravity: 1.066 (style range: 1.056 - 1.075)
Terminal Gravity: 1.012 (style range: 1.010 - 1.018)
Color: 5.0 (style range: 6.0 - 15.0)
Alcohol: 7.0% (style range: 5.5% - 7.5%)
Bitterness: 55 (style range: 40.0 - 70.0)

Ingredients:
17.9 lb Domestic 2-Row Malt (76.8%)
3.6 lb Vienna Malt (15.5%)
0.9 lb Caramel/Crystal Malt 15-20L (3.9%)
0.9 lb Carapils®/Carafoam® (3.8%)
1.75 oz Centennial Hops (11%) - added during boil, boiled 60 min [30.0 IBU]
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
2.0 oz Centennial Hops (11%) - added during boil, boiled 15 min [16.5 IBU]
2.0 oz Centennial Hops (11%) - added during boil, boiled 5 min [6.9 IBU]
2.0 oz Centennial Hops (11%) - added during boil, boiled 1 min [1.4 IBU]
5 packs Wyeast 1272 American Ale II yeast (or an appropriate starter*)
- OR -
5 vials White Labs WLP051 California V Ale yeast (or an appropriate starter*)
2.0 oz Centennial Hops (11%) - added dry to secondary fermenter

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
For complete details on how to adjust your water, refer to our step by step Water Adjustments guide.
1.25 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 5-7 days total.
Rack to CO2 purged brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

*For hints on how to make a starter see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles. Also see the stirplate/starter equipment I use.

For complete brewing instructions, see our Brew Day: Step by Step guide.

Enjoy!

Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!

SEE OUR OTHER RECIPES »

Kal

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Last edited by kal on Sun Aug 05, 2018 10:13 pm; edited 23 times in total
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OkieDokie



Joined: 31 Aug 2013
Posts: 187
Location: Oklahoma

Drinking: Electric ale, Weizen

Working on: Electric lager, American Amber Ale, Dirty Blonde


PostLink    Posted: Wed Nov 06, 2013 2:20 pm    Post subject: Reply with quote

Think I am going to brew this one this weekend if my Honey-Dos allow me. Have some friends wanting some hoppy beers.
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jerryt



Joined: 27 Jun 2013
Posts: 25
Location: Saline, Michigan


PostLink    Posted: Sat May 17, 2014 6:13 pm    Post subject: Reply with quote

Wow! I made 10 gals of this Two Hearted and split the batch with WYEAST 1272 and Harvested Two Hearted yeast.

Two Hearted is my favorite beer that I don't brew myself. However, this recipe negates any reason to "buy" Two Hearted ever again! Excellent clone.

Now excuse me ... I have some heavy drinking to do.

Jerry

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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Sat May 17, 2014 7:28 pm    Post subject: Reply with quote

jerryt wrote:
Two Hearted is my favorite beer that I don't brew myself. However, this recipe negates any reason to "buy" Two Hearted ever again! Excellent clone.

Pick up some from time to time anyway to thank them for their wonderful beer - if breweries didn't make stuff like this, we wouldn't be making this hoppy IPA today!

Kal

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jerryt



Joined: 27 Jun 2013
Posts: 25
Location: Saline, Michigan


PostLink    Posted: Sat May 17, 2014 10:28 pm    Post subject: Reply with quote

I'll always support Bell's. I met my wife in Kalamazoo! Smile
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HeyK84



Joined: 07 Mar 2015
Posts: 70
Location: United States


PostLink    Posted: Fri Mar 27, 2015 11:23 pm    Post subject: Reply with quote

Have you guys done a side by side taste test
on this recipe? I've seen the recipe all over the Web but the hop schedule seems really low. I usually drop at least 8 to 10 oz in my IPAs.

Edit: I'm talking 6 gallon batch
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Tripel



Joined: 25 Feb 2015
Posts: 14
Location: Pennsylvania

Drinking: Troeg Perpetual

Working on: Belgian Witbier, American Amber, California Common


PostLink    Posted: Mon Apr 06, 2015 1:42 pm    Post subject: Reply with quote

Kal wrote:

"The bottle features a picture of a rainbow trout which strikes most people as odd when you first see it. Someone perusing the aisles at their favorite beer store is liable to think that this is some strange marketing attempt at making a fish flavored beer. I sometimes wonder how much more they would have sold (if any) had the label been different..."


This is no doubt a function of a regional beer gaining national recognition. I lived in the UP and Northern Lower for ~14 years. Understood what this referred to instantly. Great beer.

Thanks for the recipe Kal!



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Fal



Joined: 29 Dec 2014
Posts: 49



PostLink    Posted: Tue Oct 27, 2015 2:09 am    Post subject: Reply with quote

I made this and I'm not a huge IPA fan. I'm more a stout and Belgian fan. Either way, this was an easy recipe and I thought this was BETTER than the store bought Two Hearted Ale. 10 gallons only made it 4 weeks without any major gatherings at my house. Not one person didn't like this beer.
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Wed Oct 28, 2015 1:04 am    Post subject: Reply with quote

Glad to hear the beer turned out well Fal! It's definitely a classic (and a simple one to brew at that).

Kal

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SkiCub



Joined: 30 Apr 2014
Posts: 15
Location: Sacramento, CA


PostLink    Posted: Wed Dec 30, 2015 10:35 pm    Post subject: Reply with quote

I've never gone through a 5 gal batch so quickly (mostly by myself). This is one of my new favorites. It's so well-balanced, even my non-IPA drinking friends enjoyed this one.
Thanks Kal!
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Wed Dec 30, 2015 11:12 pm    Post subject: Reply with quote

Glad you liked it! I'm surprised however that even your non-IPA drinking friends enjoyed it as it's pretty hop forward. I still haven't found an IPA that my wife will touch with a 10 foot pole... Wink

Kal

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itsnotrequired



Joined: 15 Sep 2015
Posts: 164
Location: central wi


PostLink    Posted: Thu Jun 30, 2016 1:44 pm    Post subject: Reply with quote

for the 2 oz dry hop, is that 2 oz total, as in 1 oz in each carboy? or is it 2 oz in each carboy (4 oz total)?
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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Thu Jun 30, 2016 2:55 pm    Post subject: Reply with quote

All ingredients are for the total batch size (12 gallons). How you split up your wort for fermentation/conditioning is completely up to you and I don't make any assumptions around that as everyone brews differently.

Good luck!

Kal

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itsnotrequired



Joined: 15 Sep 2015
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Location: central wi


PostLink    Posted: Thu Jun 30, 2016 3:31 pm    Post subject: Reply with quote

most of the other two-hearted recipes i have seen call for doubly that hop quantity for dry hopping. i assume yours is good with the 2 oz? ever tried/thought about dry hopping with more?
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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Thu Jun 30, 2016 4:50 pm    Post subject: Reply with quote

itsnotrequired wrote:
most of the other two-hearted recipes i have seen call for doubly that hop quantity for dry hopping.

Do you have any links to these recipes? I'd like to see them.
Quote:
i assume yours is good with the 2 oz? ever tried/thought about dry hopping with more?

Yes. Very good. Like the commercial version. Never found the need for more.

Kal

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itsnotrequired



Joined: 15 Sep 2015
Posts: 164
Location: central wi


PostLink    Posted: Thu Jun 30, 2016 5:42 pm    Post subject: Reply with quote

http://imgur.com/bfITU9X

above is from bell's brewers, from zymurgy. scaling to ten gallon, they dry hop with over three times as much as your recipe but also have way less hops in the boil.
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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Thu Jun 30, 2016 5:54 pm    Post subject: Reply with quote

I remember those recipes. I remember doing a lot of research into the different ones available and disregarding those as not entirely correct. Unfortunately I don't remember the reasons, but it often has to do with scaling from production levels to smaller homebrew levels and how things work differently. Moving late addition hops to dry hopping is often one thing that's done as late additions in the giant commercial setups tend to keep boiling for 30-60 mins longer than at home given the thermal mass of the setup.

I suggest brewing both and seeing which you prefer! Wink

Kal

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Last edited by kal on Thu Jun 30, 2016 5:58 pm; edited 1 time in total
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itsnotrequired



Joined: 15 Sep 2015
Posts: 164
Location: central wi


PostLink    Posted: Thu Jun 30, 2016 5:58 pm    Post subject: Reply with quote

kal wrote:
I remember those recipes. I remember doing a lot of research into the different ones available and disregarding those as not entirely correct. Unfortunately I don't remember the reasons, but it often has to do with scaling from production levels to smaller homebrew levels and how things work differently. Moving late addition hops to dry hopping is often one thing that's done as late additions in the giant commercial setups tend to keep boiling for 30-60 mins longer than at home given the thermal mass of the setup.

I suggest brewing both and seeing which you prefer! Wink

Kal


oh for sure. i suspect the beers will be good either way, just comes down to preferences. i already have a batch fermenting in two carboys right now, maybe i'll hop with one ounce in one of them (to match your recipe) and then put, say, 2 oz in the other carboy.
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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Thu Jun 30, 2016 6:07 pm    Post subject: Reply with quote

Let us know how it turns out!

Kal

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rickysa



Joined: 13 Mar 2013
Posts: 133
Location: Southern Pines NC


PostLink    Posted: Thu Jun 30, 2016 10:02 pm    Post subject: Reply with quote

Having my first success in 246,736 attempts this week Very Happy I'm ready to go again!

For the starter, I've got the 2L Erlenmeyer and stir plate...how many smack-packs/vials should I go with??
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