P. Ballantine & Sons Brewing Company: Ballantine XXX clone
Ballantine was founded in New Jersey in 1840, making it one of the oldest brands of beer in the United States, and was at one time the third largest brewery in the country. In 2014 the brand was bought by Pabst Brewing Company, but this clone recipe is for the original Ballantine XXX, long the brewery’s most popular beer.
P. Ballantine & Sons Brewing Co.’s Ballantine XXX clone, All-Grain
(5 gallons/19 L, all-grain)
|OG = 1.055 FG = 1.011
IBU = 39 SRM = 5 ABV = 5.7%
Ingredients
8 lbs. (3.6 kg) 6-row pale malt
2.5 lbs. (1.1 kg) flaked maize (corn)
1 lb. (0.45 kg) light Munich malt
8 oz. (0.23 kg) crystal malt (20 °L)
7 AAU Cluster hops (60 min.) (1 oz./28 g at 7% alpha acids)
4 AAU Brewers Gold hops (25 min.) (0.5 oz./14 g of 8% alpha acids)
0.75 oz. (21 g) Brewers Gold hops (5 min.)
1 oz. (28 g) Cascade hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis Safale US-05 yeast (1.5 qt./1.4 L yeast starter)
3/4 cup (150 g) dextrose (if priming)
Step by Step
Mash the grains at 150 °F (66 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual.
Extract with grains option: Substitute the 6-row pale malt, flaked maize, and Munich malts in the all-grain recipe with 7.25 lbs. (3.3 kg) American light lager liquid malt extract and 1 lb. (0.45 kg) Munich liquid malt extract. Steep grains in 5.5 gallons (21 L) 140–150 °F (60–66 °C) water for 30 minutes. Drain grains and add malt extracts as you bring to a boil for 90 minutes. Follow the remaining portion of the all-grain recipe.
