Two Hearted Ale Clone - Basic Brewing Video - March 22, 2019

[@DJBrucetx]

Great timing James! Two Hearted is one of my favorite beers to make. I brewed my Extract clone on 2-15-19, bottled on Sunday, 3-17-19. I had to paused the video at 4:32 and pour a glass so I could drink with you and Steve! On a post script, just before I started the video, I pitched Windsor into 5 gallons of Brown Ale. Looking forward to tasting, its my first Brown Ale. As always, great video! Thank you for all you do at Basic Brewing Radio and Video!

[@basicbrewing]

Cheers! - James

[@yambor44]

I just brewed this recently and tapped it on 3-17-19. My recipes grain bill was identical but I used 9 grams of gypsum in the mash (for my water profile) and 1.25ozs of 7.8% centennial at 45 mins. and 1.5ozs at 30 mins. Instead of dry hopping (because I wanted to harvest the yeast - Denny's Favorite 1450) I added 3.12ozs (thats what I had left) of 7.8% centennial in a sanitized screen cylinder directly to the keg. Two days in I tasted it (3-19) and it was super hoppy. I thought I messed up but today (3-22-19) it is perfect! I also got the recipe from the Bells website. Pretty much my favorite beer. Pretty similar to Big Nose IPA (in the keg only) another favorite on tap at bars and restaurants in my area. Always enjoy your videos!!

[@DudesBrews]

I brewed this clone recipe a couple of years ago it makes a great beer! Will have to revisit this one soon

[@mordantly]

That bucket looks like it managed the huge dry hop addition from jumping out! Will have to try this one when I climb back up onto the wagon... only made 10gal in 7 years so sad.

[@toredan]

I do enjoy the 'haze craze' and the neipa trend but something about a well-balanced west coast IPA sits really resonates with me. Looks like damn good beer and is making me thirsty! Just listened to the podcast for this (again) this morning so great timing!

[@jsloengineer]

You can also get the full recipe and ingredients from the Bell's website.

[@jonathanwilliams1974]

I was really excited to try Two Hearted a couple of years ago since it was so highly regarded. I guess I just didn't get it. It was pretty unspectacular to me. I guess I'm spoiled living close to San Diego where there are SO many options and I got hooked on the West Coast style. Love your videos though...they taught me a lot when I was learning to brew. Appreciate you guys.

[@MostlyMichiganBeerReview]

Viva La Michigan! Two Hearted Rocks!

[@rockyrdc]

Thank you for the info its always appreciated

[@garethvenables7529]

Great vid guys, you’ve just inspired me to make my next rye ipa using just centennial hops and lots of them! 😋

[@DrDr-pg5br]

Dry! I brewed a "clone" off a site that had 50/50 2 row and Vienna, C20 and carapils. US05. Excellent beer.

[@L2.Lagrange]

Great content as always my friends

[@beargreasebrigade]

.... how about a Pete's Wicked Ale brew? I've seen several clone recipes and one that says it's straight from the 'Pete' of sorts - It was my first favorite beer and introduced many to what a beer could be. Thanks!

[@RichardCockerill]

great video guys Cheers

[@dkpynn]

I've got all of those ingredients at the house now. Might have to try that recipe this weekend. Thanks and Sla'inte!

[@martinstamplecoskie9221]

good video

[@toriaezu_nama]

I'd like to book Gypsum for my next event.

[@hermiston]

This looks great: I've never tried Two Hearted Ale; I'm not sure we can get it here in Scotland. Anyway, just wondering what temperature do you ferment at and do you have a way of keeping fermentation temperature constant where you want it? I live in a flat at the moment, which is tight for space, and it is especially difficult to keep the fermenting beer from getting too warm. Any advice appreciated.

[@basicbrewing]

I believe this batch fermented around 20C. Some brewers have used a wet t-shirt over the carboy and a fan to cool their beer with evaporation. An alternative is to brew with the seasons and make Belgian-style beers in the summer. Cheers! - James

[@hermiston]

@@basicbrewing A wet t-shirt: I love it! I'll definitely give that a go. I'll have to explore saison recipes a bit more too. Thanks for replying, James! Cheers, Kieran

[@MrRhino12667]

You should have cultured some yeast from a couple bottles of Bell's THA. as they use their house yeast to condition with and not some generic. Suprised they actually promote and tell you how to do it on their site.

[@jimprusynski6989]

I kinda miss Steve's suits he was very dapper

[@jwupun]

What type of fermenter are you using now?

[@OldNorsebrewery]

I`m drinking my own centennial smash. Cheers

[@davidwalter2002]

What White Labs yeast would you recommend as an alternative? I'd love to add this recipe to my stable, since Bell's Two-Hearted is one of my favorite commercial beers.

[@basicbrewing]

David Walter WLP 001

[@davidwalter2002]

@@basicbrewing Thanks for the quick reply! That was my thinking, as I use it for a lot of my pale ales and IPAs, but it's good to know you endorse it as well.

[@basicbrewing]

@@davidwalter2002 I used to use White Labs, but I felt compelled to make a starter every time I did. Slow to start. Imperial's cell count is impressive. My batches start active fermentation within a few hours. Disclaimer: Imperial does sponsor my audio podcast, but I'd recommend them if I didn't. - James

[@davidwalter2002]

@@basicbrewing I don't mind the lag time. My beer turns out fine and I usually give it two or three weeks in the fermenter anyway. My LHBS doesn't carry Imperial, or I might try it. It's more important for me to support my brick and mortar store than to have a quick-starting fermentation.

[@basicbrewing]

@@davidwalter2002 Thumbs up for supporting your folks! - James

[@lokientertainment]

What was the pot setup you did your boiling in? Im still doing it old school style in my kitchen with a big old stock pot.

[@basicbrewing]

I have an electric brewing system from highgravitybrew.com. - James

[@CanadianBrewingChannel]

You use 2 row and then you use "Pale ale malt". Isn't 2 row a pale malt? Or did you use a pilsner malt? I always use RO water and add 8g Gypsum and 4g Calcium Chloride. Great video! Cheers - Shawn

[@basicbrewing]

Canadian Brewing Channel As I understand it, “Pale Malt” is kilned to be a little darker than plain American Two-row. I’ve heard it compared to Maris Otter. - James

[@krwilson77able]

I see you used the High Gravity BIAB system. I am curious how your methods are? Do you sparge, squeeze the bag ect? Also do you have a starting mash water volume you use?

[@basicbrewing]

I love my High Gravity system. I start with all the brewing water for the mash - 8 gallons. I don't sparge. I do squeeze the bag using some rubber gloves designed for BBQ. - James

[@justinbottoms5609]

Have you guys every tried raw ale brewing ?

[@justinbottoms5609]

It's a method of brewing I have heard about.

[@basicbrewing]

I've done several batches where the wort wasn't boiled - just brought up to pasteurization temperature, if that's what you're referring to. - James

[@paulhoule221]

That’s a lot of dry hops. QUESTION...How long were the dry hops in there for?

[@basicbrewing]

Four or five days. - James

[@ohiograssman9141]

So you start adding hops at 45 minutes, none go in at 60?

[@yambor44]

Correct.