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Ballentine Clone

Ballentine Clone

American IPA • All Grain • 5.5 gal

Cherrvallian

I will brew in 3 weeks This was my beer back when?

May 6, 2012 pm 02:12pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 6 lbs 6-Row Brewers Malt; Briess

    6-Row Brewers Malt; Briess

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 6 lbs 2-Row Brewers Malt (Organic); Briess

    2-Row Brewers Malt (Organic); Briess

    Mild malty flavor. USDA Organic, 100% Organic. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 1 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 1 1/4 oz Bullion - 7.5 AA% whole; boiled 60 min

    Bullion

    Neutral. Not highly regarded.

  • 1 oz Bullion - 7.5 AA% whole; boiled 30 min

    Bullion

    Neutral. Not highly regarded.

  • Fermentis US-56 Safale US-56

    Fermentis US-56 Safale US-56

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.070 1.056 - 1.075
Terminal Gravity: 1.014 1.010 - 1.018
Color: 12.5 SRM 6 - 15
Alcohol: 7.4% ABV 5.5% - 7.5%
Bitterness: 53.7 IBU 40 - 70

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