Author Topic: Ballantine IPA Clone Recipe  (Read 5677 times)

Offline EHall

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Re: Ballantine IPA Clone Recipe
« Reply #15 on: February 20, 2015, 09:06:03 am »
Professor! reminder, if you would sir, to post your recipe please!
Phoenix, AZ

Offline BeverageBob

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Re: Ballantine IPA Clone Recipe
« Reply #16 on: March 13, 2015, 09:21:27 am »
One thing that the story of the re-release of the BIPA is the fact that it was indeed a darker maltier beer. The spec for color is 14 SRM. I read on another thread that an old timer that remembers the flavor of the late 60's early 70's renditions(may have been out of Cranston)as mixing 50% SN Celebration Ale with 50% Bigfoot Barleywine. It does look like that they may have used EKG's at flameout and of course their distilled hop oils in the fermenters. Bullion/Cluster/Brewer's Gold should all have a play in the Bittering/Flavor profiles I would imagine. For an interesting twist on the hop bill check out Legacy and Comet Hops. Here is my latest session I brewed and is on tap right now:

2015-01-21  Ballantine IPA Project Beer

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Wednesday January 21, 2015
Head Brewer: 
Asst Brewer: 
Recipe:       Ballantine IPA Project Beer

Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):  11.00
Total Grain (Lbs):       27.00
Anticipated OG:          1.075    Plato:            18.20
Anticipated SRM:          14.6
Anticipated IBU:          79.7
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes

Actual OG:  1.075   Plato: 18.24
Actual FG:  1.014   Plato:  3.57

Alc by Weight:  6.33      by Volume:  8.11  From Measured Gravities.
ADF:            80.4      RDF         67.2  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash:  66.62
Actual Points From Mash:       66.79


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 74.1    20.00 lbs. Pale Ale Malt                 America        1.037      4
  9.3     2.50 lbs. Crystal 75L                   Great Britian  1.034     75
  7.4     2.00 lbs. Cane Sugar                    Generic        1.046      0
  7.4     2.00 lbs. Munich Malt                   Germany        1.037      8
  1.9     0.50 lbs. Crystal 45L                   Great Britain  1.034     45

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  3.00 oz.    Bullion                           Pellet   7.90  36.8  First WH
  2.00 oz.    Cluster                           Whole    7.00  19.8  First WH
  2.00 oz.    Comet                             Whole   10.30  23.2  30 min.
  4.00 oz.    Legacy                            Pellet   6.20   0.0  Dry Hop


Yeast
-----

East Coast Ye  ECY10- Ballantine Ale Strain

Water Profile
-------------

Profile:           Burton On Trent
Profile known for: Strong Pale Ales

Calcium(Ca):         268.0 ppm
Magnesium(Mg):        62.0 ppm
Sodium(Na):           30.0 ppm
Sulfate(SO4):        638.0 ppm
Chloride(Cl):         36.0 ppm
biCarbonate(HCO3):   141.0 ppm

pH: 8.33



Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs:   25.00
Water Qts:   40.00 - Before Additional Infusions
Water Gal:   10.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.60

Tun Thermal Mass:      0.00
Grain Temp:              70 F

Dough In Temp:              160  Time:   5
Saccharification Rest Temp: 150  Time:  90
Mash-out Rest Temp:         168  Time:  10
Sparge Temp:                180  Time:  40

Runnings Stopped At:  1.010 SG       2.56 Plato


Total Mash Volume Gal:    12.00  - After Additional Infusions

All temperature measurements are degrees Fahrenheit.



Fermentation Specifics
----------------------

Pitched From:          Starter
Amount Pitched:       0 mL
Lag Time:             0.00 hours

Primary Fermenter:    Plastic
Primary Type:         Closed
Days In Primary:      18
Primary Temperature:   68 degrees F

Secondary Fermenter:  Plastic
Secondary Type:       Closed
Days In Secondary:    14
Secondary Temperature: 68 degrees F

Original Gravity:   1.075 SG    18.24 Plato
Finishing Gravity:  1.014 SG     3.57 Plato


Tasting Notes
-------------

early tasting notes......green.....needs more carbonation.....huge heritage
 hop presence along with heavy British Carmel malts that do not disrtact...
..a mini Barleywine if you will.....this can only get better...stay tuned






Notes
-----

Upon racking to the kegs, add  .25 ounce of med American toasted oak chips
per keg, carbonate and let it age at cellar temps for  1 year. Then stand b
ack and wait for Nirvana in the glass.

JUST HERE FOR THE BEER!

Offline hopfenundmalz

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Re: Ballantine IPA Clone Recipe
« Reply #17 on: March 13, 2015, 11:05:52 am »
I think the sugar will be in mine next time with BRY-97 to dry it a little more.
Jeff Rankert
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Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline BeverageBob

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Re: Ballantine IPA Clone Recipe
« Reply #18 on: March 13, 2015, 01:07:49 pm »
Jeff,

I got 80.4 ADF. It went from 1.075 down to 1.014. It's an 8% beer so the ECY-10 did what it was supposed to and more. I think with the crystal and Munich malts, it left some residual mouthfeel which is not a bad thing.
JUST HERE FOR THE BEER!

Offline hopfenundmalz

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Re: Ballantine IPA Clone Recipe
« Reply #19 on: March 13, 2015, 01:53:46 pm »
Jeff,

I got 80.4 ADF. It went from 1.075 down to 1.014. It's an 8% beer so the ECY-10 did what it was supposed to and more. I think with the crystal and Munich malts, it left some residual mouthfeel which is not a bad thing.

Yeah, I had more mouth feel with the BRY-97, and think a little sugar would help.
Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Online denny

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Re: Ballantine IPA Clone Recipe
« Reply #20 on: September 26, 2021, 12:23:26 pm »
Hey, it's only 5 1/2 years...

I'm gonna give this a shot this week.  Probably a combo of both recipes.  I've been asked to be a guest on a podcast called Pop Culture Brews, where the hosts and guest brew a beer based on some pop culture icon.  I selected the movie The Lady Eve, and suggested other Preston Sturges movies to the hosts.  One of them will brew a beer based on the Miracle of Morgan's Creek.  If you're not familiar with him, Sturges made some of the best comedies ever to hit the screen In The Lady Eve, Henry Fonda plays the heir to the Pike's Ale fortune ("Pike's pale, the ale that won for Yale").  I figured Ballantine IPA would be in the ballpark.  In addition, it will be the first brew on my new Grainfather G40.  Looking forward to it.
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Online denny

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Re: Ballantine IPA Clone Recipe
« Reply #21 on: September 26, 2021, 01:03:16 pm »
Life begins at 60.....1.060, that is!

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Offline hopfenundmalz

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Re: Ballantine IPA Clone Recipe
« Reply #22 on: September 26, 2021, 06:01:49 pm »
Want to hear how it turns out. It can take a little time to all come together.
Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline fredthecat

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Re: Ballantine IPA Clone Recipe
« Reply #23 on: September 26, 2021, 07:48:47 pm »
it kind of blows my mind that something like that was commercial sold in mid 20th century america. fascinating.

i can believe it, but it just seemed like that stuff was completely forgotten by the time prohibition ended.

Online denny

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Re: Ballantine IPA Clone Recipe
« Reply #24 on: September 27, 2021, 08:14:04 am »
it kind of blows my mind that something like that was commercial sold in mid 20th century america. fascinating.

i can believe it, but it just seemed like that stuff was completely forgotten by the time prohibition ended.

It was actually sold starting in 1880.
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Online denny

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Re: Ballantine IPA Clone Recipe
« Reply #25 on: November 20, 2021, 12:44:37 pm »
As an update, this is what I ended up doing.  I have no idea how authentic it is, but it sure is delicious

#584 - Ballantine-ish IPA
American IPA
Recipe by Denny Conn
Batch Size
6 US Gal
Losses
0.79 US Gal
Boil Time
60 mins
Mash Efficiency
80%
Mash Volume
6.838 US Gal
Sparge Volume
2.478 US Gal
OG (SG)
1.076
FG (SG)
1.020
IBU
74.8
Colour (SRM)
11.3
ABV
7.46%
 
 
Mash and Sparge volumes calculated using the "Fozzie" profile.
Fermentables Amount Usage PPG SRM
Golden Promise®™ 14.00 lb (79%) Mash 36.3 2.5
Corn, Flaked 2.00 lb (11%) Mash 36.8 1.3
Candi Syrup, D-45 1.00 lb (6%) Late Addition 32.0 45.0
Caramel/Crystal Malt - 75L 0.75 lb (4%) Mash 35.0 100.8
Mash Steps Temp Time
Mash In 150 °F 60 min
Mash Out 168 °F 10 min
Hops Amount Type Usage Time AA
Bitter Gold  (IBU: 32.6) 1.00 oz (15%) Pellet Boil 60 min 13.3
Yakima Cluster  (IBU: 22.4) 1.50 oz (23%) Pellet Boil 30 min 7.4
Comet  (IBU: 16.8) 1.00 oz (15%) Pellet Boil 15 min 11.2
Yakima Cluster  (IBU: 3.1) 1.00 oz (15%) Pellet Boil 0 min 7.25
Cluster Fugget  (IBU: 0.0) 2.00 oz (31%) Pellet Dry Hop 2 days 8.1
Yeast Amount Attenuation
Bry 97 2 packets 70 %
Extras Amount Usage Time
Fermentation Steps Temp Time
Fermentation 1 65 °F 7 days
Life begins at 60.....1.060, that is!

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