It used to be called Three Hearted but Bell’s sent a cease and desist letter. Named was changed to reflect that it’s a “dead ringer” of the commercial product.
I’ve made a batch of NB’s Dead Ringer. About a week after I killed that keg I was able to try Bell’s Two Hearted Ale. The NB all-grain kit is dead on, I’d imagine their extract kit would be as well.
Kelvard
February 25, 2015, 3:39pm
23
I saw that, and what I put together took some inspiration from that. I read that Bell’s uses Vienna though, and that’s why I wanted to incorporate that into this brew.
Based on 3 oz dry hops, I get 11. I recommended :
60 - 1
Dry - 3
EDIT - Not out of line with AIPA at all. I use more.
I am shocked. This poor Belgian has been doing it all wrong up to now :o
Obviously English IPA would use a fair amount less. All about personal taste, though.
Kelvard
February 25, 2015, 3:44pm
26
Does anyone know what the IBU of the actually THA is? It’s not listed on their website, and I can’t find it anywhere else.
Kelvard
February 25, 2015, 4:33pm
28
Also, does anyone have any suggestions for my mash time and temperature? Thanks!
skatz
February 25, 2015, 4:35pm
29
I’d go 60 min at 149-150.
wort-h.o.g
February 25, 2015, 4:41pm
31
what yeast are you using by the way?
wort-h.o.g
February 25, 2015, 4:47pm
32
what FG are you assuming for him?
wort-h.o.g
February 25, 2015, 4:51pm
33
Kelvard:
Kelvard:
A few things to tweak. I definitely wouldn’t use almost 10% crystal in an extract IPA. I’d cut it back to 7% , and would sub out a lb of Vienna for a lb of sugar. Extract beers tend to not be as fermentable as all grain beers, so the sugar will help offset this and give you a drier, less sweet finish. Also, I would add 2 oz of Centennial at 10, 5, and 0 minutes, to get IPA level flavor. Next, consider adding a tsp of gypsum to the boil, to bring out the hop character. One more thing - I would also bump the dry hops up to a more IPA-ish 3+ oz for 7 days. Not trying to be overly critical - this will just be a lot more like Two Hearted. Good luck !
You’re not being over critical at all. I really appreciate the feed back. Like I said, I wanna learn how to create my own recipes and advice like this really helps! I have a few follow up questions:
Can I just use cane sugar, or is there another you would recommend? Also, do I just put the sugar in the grain sac when I’m steeping, or do I throw it in with the extract during boil?
Would the 2 oz of hops at 10, 5 and 0 be in addition to the 20 minute?
When do I add the gypsum? I’ve never used salts before.
Thanks again for the help!
1/ Cane is fine, in the boil.
2/ Yep, in addition. Your recipe initially would’ve been fine for a pale ale, now looks more like an IPA.
3/ Add the gypsum in the boil.
Cool! With your changes, I now have this:
OG: 1.075
I feel like that IBU rating might be a little high. If I take out the 5 minute addition it goes down to 75, which is more where I’d like it.
FWIW you may want to bring down the OG. 1.064 may get you better results and in line with the actual beer.
Kelvard
February 25, 2015, 5:03pm
35
I’m using Wyeast American Ale II 1272
wort-h.o.g
February 25, 2015, 5:04pm
36
anybody know if this yeast has issues getting 80%+ AA?
Kelvard
February 25, 2015, 5:06pm
37
How could I get the OG down?
wort-h.o.g
February 25, 2015, 5:07pm
38
drop equal % amounts all grains/dme/sugar
Kelvard
February 25, 2015, 5:08pm
39
Wyeast’s website states it can be used in IIPA, so I’m assuming it’s good for 80%+
wort-h.o.g
February 25, 2015, 5:10pm
40
Im concerned about the higher OG and the FG. as your recipe stands, you will need at least 82% apparent attenuation to reach OG around 1.011-.012. also, your going to have a much higher abv vs your clone / actual BTHA target-thats fine if thats what you want just calling it out.
as far as 1272 they list 72-76%, so thats why I asked if anyone has normally achieve in the 80%+ range.