Ballantine Brewing Co.’s Ballantine IPA clone
Ballantine carried the hoppy torch for many years with their Ballantine IPA. You can try to recreate that classic amber-colored beer with this recipe.
Ballantine Brewing Co.’s Ballantine IPA clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.016
IBU = 62 SRM = 9 ABV = 7.4%
Ingredients
11.5 lbs. (5.2 kg) 6-row pale malt
2.4 lbs. (1.1 kg) flaked maize
1.75 lbs. (0.79 kg) light Munich malt
8 oz. (0.23 kg) crystal malt (60 °L)
13.3 AAU Cluster hop pellets (60 min.) (1.9 oz./53 g at 7% alpha acids)
8 AAU Brewers Gold hop pellets (25 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) East Kent Golding hop pellets (3 min.)
1 oz. (28 g) East Kent Golding hop pellets (dry hop)
1 tsp. Irish moss (15 min.)
East Coast Yeast ECY10 (Old Newark Ale), Lallemand BRY-97, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Single infusion mash for 60 minutes at 150 °F (66 °C). Boil wort for 90 minutes adding the hops at the times indicated. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.
Ballantine Brewing Co.’s Ballantine IPA clone, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.074 FG = 1.016
IBU = 62 SRM = 9 ABV = 7.4%
Ingredients
8.5 lbs. (3.86 kg) American light lager liquid malt extract
1.5 lbs. (0.68 kg) Munich liquid malt extract
8 oz. (0.23 kg) crystal malt (60 °L)
13.3 AAU Cluster hop pellets (60 min.) (1.9 oz./53 g at 7% alpha acids)
8 AAU Brewers Gold hop pellets (25 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) East Kent Golding hop pellets (3 min.)
1 oz. (28 g) East Kent Golding hop pellets (dry hop)
1 tsp. Irish moss (15 min.)
East Coast Yeast ECY10 (Old Newark Ale), Lallemand BRY-97, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Place crushed specialty grains in a coarse bag and steep in 2 quarts (2 L) of water at 140–150 °F (60–66 °C) for 30 minutes. Add the steeping water to the kettle with the malt extract at the beginning of the boil. Boil for 60 minutes adding hops at times indicated. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.
