Bell's Official Two-Hearted Ale Clone Recipe by John Mallett, Bell's Production Manager from Zymurgy Magazine - Imgur - Bell’s Two Hearted Ale recipe has 4.5 kg Briess two-row brewer’s malt and 1.3 kg Briess pale malt. What would be a European malt substitute?
2-row is standard brewing malt, surely someone has that over there! 
And Pale can be found from Best: http://www.bestmalz.de/en/malt/BEST_PaleAle_Malt.htm
I was thinking 2-row should be replaced by pils?
I would go with all pale malt before using Pilsner. There must be something close to 2-row though. Could have many names. Maybe try golden promise or Irish stout malt. Those seem to be the right color.
Edit: maybe a European pale malt would be to bready toasty to go 100%.
+1. Use 2 row - it’s cheaper and appropriate to the style.
EDIT - Castle or Dingemann’s pale malts would work great too, obviously.
I know that’s the “official clone recipe”, but I recommend emailing Bell’s for some insight. I’ve contacted them before about their Java Stout and got great insider feedback.
Yo. No. comprendo. Look at http://www.brewstock.com/brewstockbrewing.html : if Briess 2-row is equivalent to pale malt, then what is Briess pale equivalent to? 
What I mean to ask: would anybody be able to taste the difference between 2-row and pale in a double blind test?
This confusion comes up a lot. Generally speaking, for NA malts, the terms “Pale Malt”, “2-row” and “Pale 2-row” are often referring to the same thing when listed as a recipe ingredient - a lightly kilned 2-row malt. It typically falls between Pils malt and Pale Ale malt in color. “Pale Ale” malt is typically kilned a bit darker than “Pale 2-row”, and tends to have a bit more biscuit/nutty notes to it. “Pale Ale” malt is typically close to Vienna in color.
Briess doesn’t list a “Pale” malt on their website. I’d have to imagine that the recipe was referring to Pale Ale malt there. If it were me, I’d use something like Castle Pils malt for the two-row in the recipe and a good Pale Ale malt in place of the pale malt.
Good advice. I might go with Weyermann’s Pale Ale malt as the color is closer to the Briess, and I don’t remember it being like a British Pale Ale malt as far as biscuit-toasty goes.
absolutely.
I love Rahr 2 row, but despise their ‘pale malt’.
As for the pale malt, given the % in the grist, I would just use vienna, honestly…
Before I go really crazy: in Belgium we have pils, pale (7-10 EBC) and vienna, and that’s it.
So what’s the best ‘translation’ of 2/3 2-row and 1/3 pale?
I would use 2/3 pils or pale and 1/3 Vienna.
I would use the pale, slightly darker than the Briess pale ale. I don’t get Vienna flavor from Two Hearted. Can you find Bell’s beer in Belgium? The Chico yeast works OK, the Bell’s is a little fruitier and has an Orange character to that fruit. You can culture the Bell’s from a bottle of their ales.
Haha, you must be kidding. Please send me a sixpack. I’ll pm you my address. Muchas gracias!
But I do have centennial!!!
Worth asking as some US beers go to Europe in small numbers.
1272 might be a solid option here.
+1. If he can get it, it might be the closest thing.
I doubt GigaYeast has found its way to Belgium, but I wonder if Conan/Vermont IPA would be a good choice for a Bells clone