Ballantine IPA Clone Tweaked

Beer Recipes
1

Here’s my BIPA recipe I tweaked a bit. I’m thinking next time using 80L Crystal malt for a slightly more amber/red color…Let me know your thoughts:

Ballantine IPA Project Beer

A ProMashRecipe Report

BJCP Style and Style Guidelines

07-0  India Pale Ale, India Pale Ale

Min OG:  1.050   Max OG:  1.075
Min IBU:    40   Max IBU:    60
Min Clr:     8   Max Clr:    14  Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       14.25
Anticipated OG:          1.077    Plato:             18.70
Anticipated SRM:           8.1
Anticipated IBU:          62.1
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts

Evaporation Rate:       1.66    Gallons Per Hour
Pre-Boil Wort Size:    7.99    Gal
Pre-Boil Gravity:      1.053    SG          13.13  Plato

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 %

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM

73.7    10.50 lbs. Pale Malt(6-row)              America        1.035      2
14.0     2.00 lbs. Flaked Corn (Maize)           America        1.040      1
 7.0     1.00 lbs. Corn Sugar                                   1.047      0
 5.3     0.75 lbs. Crystal 60L                   America        1.034     60

Potential represented as SG per pound per gallon.

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time

1.00 oz.    Cluster                           Whole    6.50  20.1  90 min.
 1.00 oz.    Bullion                           Pellet   7.00  22.2  60 min.
 0.50 oz.    Cluster                           Whole    6.50   7.2  30 min.
 0.50 oz.    Bullion                           Pellet   7.00   8.5  30 min.
 0.50 oz.    Bullion                           Pellet   7.00   4.0  10 min.
 2.00 oz.    Czech Saaz                        Whole    3.50   0.0  Dry Hop

Yeast

ECY Newark Ale Yeast

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

Grain Lbs:   13.25
Water Qts:   20.00 - Before Additional Infusions
Water Gal:    5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.51 - Before Additional Infusions

Saccharification Rest Temp : 148  Time:  90
Mash-out Rest Temp :         168  Time:  10
Sparge Temp :                180  Time:  40

Total Mash Volume Gal: 6.06 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

2

Should turn out pretty similar to mine.
I’m with you on the color… Although I got some nice carmelization color contribution.

Here’s mine:
A Handwritten Report
5lb 2 Row
4lb Maris Otter
2lbs Flaked Corn
0.5lb Crystal 60
0.5lb Carapils
0.5lb Flaked Barley

1oz Cluster 90min
1oz Brewers Gold 60min
1oz Brewers Gold 30min
1oz East Kent Golding 0min

Still have yet to figure out dry hops/hop oil.
Are you oaking?

Here’s to waiting…

3

It’s still in the primary. I’ll oak upon kegging. I’m looking into one of those home distillation setups and going to try my hand at making my own distilled hop oils. I know Hopunion makes them but, they’re wholesale only and can’t find their products. anywhere.

4

I hear you on the hop oil.  Only stuff I’ve seen is from health supplement places.  Any idea there?  I’ve never seen it in person, much less had experience with it.  It’s not too descript on the internet.
I don’t think I’ll try distilling my own hop oils.

What are you planning for oak?  I’ve got an idea, just not sure what I’ll do.  I’m brewing a burton this week to throw on the yeast cake from this, so I figure I need to figure that out pretty quick.  Pretty much just bumped the ingredients up to get about 1.090 or so (darker crystal to get a more ruby red).  Same hops at 90 and 60, bumped up an oz on 30 and 0.

5

How about something like this, Bob?

LHBS here carries them.

6

It’s a shame there isn’t any more of this beer around to do a blind taste test. Interesting looking recipe.
I’d love to try some.

7

Thanks for the link DC, I’ll definately check it out. Another option is to build my own which would cost about 1/3 of the already built ones. I’m leaning that way although I’ve never sweated copper before …time to learn!

Ryan,
According to everything I’ve read, Ballantine used UNLINED Oak Tanks…not barrels for the IPA and Burton. So I am going to use ~ 2 ounces per keg of Med toasted American Oak…I’ve got the cubes but, I’m sure chips(messy when cleaning the mt keg) or staves would do.

8

Pick your oil:>
http://www.brouwland.com/shop/catproducts.asp?cfid=4&id=341&pid=338

AVAILABLE IN 5 AROMAS

“Citrussy”
“Flower”
“Herbal”
“Hoppy”
“Woody”

9

UFFDA!!  All said and done, you’re looking at $52 for a 50ml bottle to get over the pond.  :o

I’m not sure I can justify that.

10

OUCH! That IS a lot of dough for aroma. Maybe I’ll shoot an email to Hopunion or maybe some of our pro brewer friends can help us out. I’ve got someone I know up in Oregon that may be able to score some. Otherwise, I’ll continue to pursue my own extractions.

11

Try this:
http://www.hoptech.com/cart/cart.php?target=category&category_id=266

I bought some of the “Late Hop Essences” when my wife was pregnant, so I could hop up the NA beers for her.  She never liked them though, with or without the extract.

They’ve got these, which are not the same as what I bought and I have no experience with them:
Pure East Kent Goldings Hop Oil
Pure Cascade Hop Oil
Pure Fuggle Hop Oil
Pure Willamette Hop Oil

It’s pricey, but should be considerably cheaper than shipping from the UK.

12

So she didn’t like them in NA beers… did you try it out in any other beers?  The oils look interesting…

13

I bought the Iso Alpha Extract from these guys earlier this year to bitter up a a brew that used homegrown hops… didn’t get enough bitterness out of it… but it definately bittered up the beer but it just didn’t taste ‘normal’… its hard to explain. Its not the same kind of taste/bitterness that you get naturally from adding the bittering addition… All I can say is no matter what you get, start off very small/low and build it up, it was a pain cause I was adding to the keg that was already carb’d up but I"m glad I just didn’t start dumping, I measured it out 1 teaspoon at a time…

14

I tried them in a few things, but they didn’t taste quite right.  Nothing bad exactly, but not quite the pleasant hoppiness I hoped for. It could be because of dosing problems one glass at a time as opposed to in an whole keg, I’m pretty sure they were over done.

Hopefully someone else has some experience with these and can provide better advice.

15

AHEM…clears throat  ???  Recalls a recent padlock

How about hopshots from NB?

16

I brew my clone tomorrow…

17

I was perusing an older issue of zymurgy last night (July/Aug 2010).

I saw in Chalie P’s article/recipe for Carla’s Oat Brown that he utilizes hop oil… and prepares it for use using oil and beer.  I looked for a contact for Charlie to seek his input and wisdom concerning our hop oil conundrum here for the historic Ballantine beers.  Alas, I could not find one.  Anyone have a contact?  Is it really as simple as charlie@brewersassociation.org?  I am wondering

  1. where he sources his oil
  2. deeper explaination into the preparation
  3. his opinion on the flavor/aroma contributions the oil makes
18

That is the correct email addy.  You could also try a PM to charliepapazian.

19

http://www.freshops.com/cgi-bin/shopper.cgi?preadd=action&key=MERCHOIL

I have some but haven’t tried it in a beer yet.

20

The more I contemplate, read and understand what Ballantine did, the more I find myself thinking that sticking with dry hopping is the way to go. Even Ballantine added copious amounts of the oil extracts over time because even those faded. Besides, I really do not believe I’m going to age a Ballantine Burton Ale Clone for 20 years in Oak, more like 5 years max…maybe. I think just dry hopping every 3 months for a year with the BIPA Clone is more feasible and hopefully rewarding. These guys did it for a living and had the equipment, procedures and the means to make beers we may never be able to completely recreate but, hey if we come close and make truly stellar brews from their inspiration, we are great brewers in our own right! No applause please! ;D