OVHA Chat

Ok I'm going to do it, make a IPA
Bells 2 hearted ale clone
I understand they don't filter their beers and am trying to grow the yeast from some bottles I have.

After doing extensive searching here is the recipe I came up with.

8 lb 2-Row
3 lb Light Munich
1 lb Caramel Malt 20L
.5 oz Centennial (9.0%) - added during boil, boiled 60 min
.5 oz Centennial (9.0%) - added during boil, boiled 40 min
1 oz Centennial (9.0%) - added during boil, boiled 20 min
1 oz Centennial (9.0%) - added during boil, boiled 5 min
1 oz Centennial (9.0%) - added dry to secondary fermenter 5 days
2 L starter Bell's Ale Yeast
Mash @ 1.3/# at 152 F.
RO water with salts to get
CA 110, Mg 18, Na 17, So4 350, Cl 50, PH 7

I've seen some recipes that uses 11# pale and 3 # 40L (no Munich)

Ok any of you hop-heads want to give me some suggestions.

Looks good to me. Maybe 2 oz. at 5 min. might give it some more nose.

Chris Alvey wrote:Looks good to me. Maybe 2 oz. at 5 min. might give it some more nose.

I've also seen this recipe that add some at flameout, how much would that differ than 5 min.?

If you want aroma, flame out or even better, dry hop.

Don wrote: I've also seen this recipe that add some at flameout, how much would that differ than 5 min.?

Flameout is really not adding any more IBU's. Sure, 5 min is not adding that much either, but there is a big difference. Flameout is simply steeping the hops during your whirlpool, or letting the wort settle the coagulant proteins.
I like 0 min additions for flavor. I would also bump up the dry hop to 2-3 oz. For no longer than 7 days. Let it punch you in the nose when you take a sip

I planned to brew this next Saturday but my THA yeast seems to be dead, I let it sit too long in the bottle after I opened (drank) it. I am going to have to get another six pack tonight and get it built up right away.
Oh what I put myself through just to make beer.
Anyone want to come over and help me drink some Two Hearted Ale tonight?