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Style of the Week: IPA

4

November 7, 2014 by fhsteinbart


Ballantine IPA

Classic label from the original bottle. The three rings were used by Peter Ballantine when he saw the glass rings on the bar.

When I first started drinking beer, I didn’t drink the mass produced light American lagers. I didn’t even drink the imports. What I sought out was a perennial favorite that was made clear up until 1996, then it was gone until just recently. That beer was none other than Ballantine IPA. At 7.2% ABV, and 70 IBU’s, it was a beer to reckon with. Also, it was brewed in French oak barrels, and aged in American oak barrels. All this was done before the advent of modern craft brewed beer; below is a recipe of mine that I originally got from a bottle of Ballantine IPA back in the ’70’s. It made a pretty good version of it, even when young. The original was aged up to 18 months before release, but you can do whatever you want. I feel that a touch of oak lends complexity to this beer, and makes it even more delicious!

Extract version:

OG: 1.074 FG: 1.016

7 lbs. Light DME

2 lbs. 6 oz. Flaked Maize

1¾ lbs. Munich Light Malt (6~10L)

½ lb. Crystal 60L

13 AAU’s Cluster hops for 60~90 minutes

8 AAU’s Brewer’s Gold hops for 25 minutes

1 oz. East Kent Golding’s hops at 3 minutes

1 oz. East Kent Golding’s hops (Dry Hopped)

1 Whirlfloc Tablet or ½ tsp. Irish Moss at last 15 minutes

¾ gm. Burton Water Salts per gallon (~3.75 gms. or 1 level tsp.) in both mash and boil

Wyeast 1056, WLP001, or US-05 yeast

Procedure:

  • Heat 2-5 gallons of water to 165°F.
  • Add steeping grains to kettle and steep for 30 minutes.
  • Turn off heat and add malt extract, stirring until fully dissolved.
  • Return to Heat, bring to boil for 5 min. then add bittering hops.
  • At 25 minutes add the flavor hops.
  • At 15 minutes add Whirlfloc tablet or Irish moss.
  • At 3 minutes add the aroma hops.
  • At knockout (0 minutes), turn off the heat, then cool the mixture by placing kettle in an ice bath or use a wort chiller.
  • Add the mixture to the fermenter, removing the hops, and bring total volume to 5 gallons using distilled, bottled, or filtered tap water.
  • Aerate unfermented wort (shaking works well).
  • Pitch yeast and ferment at 65°F to 69°F for up to two weeks.
  • Add the dry hops at 4th or 5th day of fermentation, for 10~14 days.
  • Add 1 oz. Oak (I prefer cubes) for 1 to 3 months, depending on toast level and preferences for oak character.
  • Allow to age an additional two weeks before packaging up as usual.

All Grain version:

OG: 1.074 FG: 1.016

11½ lbs. 6-Row Malt

2 lbs. 6 oz. Flaked Maize

1¾ lbs. Munich Light Malt

½ lb. Crystal 60L

13 AAU’s Cluster hops for 60~90 minutes

8 AAU’s Brewer’s Gold hops for 25 minutes

1 oz. East Kent Golding’s hops at 3 minutes

1 oz. East Kent Golding’s hops (Dry Hopped)

1 Whirlfloc Tablet or ½ tsp. Irish Moss at last 15 minutes

¾ gm. Burton Water Salts per gallon (~3.75 gms. or 1 level tsp.) in both mash and boil

Wyeast 1056, WLP001, or US-05 yeast

Procedure:

  • Infusion mash at 150°F for 90 min with the Brewing Salts.
  • Sparge until 6~6½ gal wort has been obtained.
  • Add the rest of the Burton Water Salts after the boil commences.
  • Boil for 1 to 1½ hours total.
  • Add the bittering hops after 15 minutes boiling and continue to boil for 60 more minutes.
  • Add the flavor hops at 25 minutes remaining.
  • Add Whirlfloc or Irish Moss at last 15 minutes.
  • Add the aroma hops at 3 minutes remaining to the boil.
  • Add the dry hops at 4th or 5th day of fermentation, for 10~14 days.
  • Add 1 oz. Oak (I prefer cubes) for 1 to 3 months, depending on toast level and preferences for oak character
  • Gravity may vary depending on system efficiency, so adjust accordingly.

Package up as usual; bottled versions should use 113.5 gms. corn sugar (approx. ¾ cup), or kegged to 20 psig, and allow two weeks to come into condition. Serve at 50~55°F in a 16 oz. American pint glass, share and enjoy! This beer will continue to evolve and change over the coming months and years, so keep some for the future to enjoy as it ages.

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4 thoughts on “Style of the Week: IPA

  1. Dave Sutton says:

    70 IBU? I’m not looking for sweet, but when IBU gets much over 30 it’s too bitter for me. Which is not to say there aren’t a number of you who relish that level (and none of use are trying to make Budweiser). My favorite Porter is just short of 30.

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    • fhsteinbart says:

      Well, Dave, while I appreciate your input, 30 IBU’s would make for a nicely balanced Porter like you mentioned, but the style being talked about is IPA. This is a very hoppy beer, and 70 IBU’s isn’t out of the ordinary for this style. Look at the current SOTW beer, it’s a London Style Porter, which has around 30~35 IBU’s, just as you like it. While not everybody likes every style (I’m inclined to be like that as I’m a beer lover), there’s a style for everybody IMHO. Let me know what you think of the Porter recipe, and maybe we can share a beer or two or three of that recipe together sometime and compare notes. Cheers!

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      • Dave Sutton says:

        Thanks! That recipe is next up on my list.

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      • fhsteinbart says:

        If you like that one, please be sure to check out the current one. While it’s labeled as a mild ale, Woodforde’s Head Knocker was more of an Ordinary Bitter. Nothing ordinary about that beer! Tasted great, and really helped pass the time in the local pub drinking with my mates from the RAF.

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