"Old" American IPA

[BigEd]

This is the beer that I have made the most over the years. It is an homage to a survivor of Prohibition and the post WWII growth of the American mega brewers. The beer traces its' roots to the IPA of the 19th Century and while it was still being produced in the original New Jersey brewery back in the 1960s it was light years away from the usual mega lagers most Americans drank. Ballantine IPA developed my taste for beer with flavor and when I started homebrewing seriously I wrote this recipe. It is not an attempt at a clone but is a beer that incorporates some of the great flavors in the old brew that I enjoyed so much. Here is a link to an old article for those who are not bored with my story:

http://www.findarticles.com/p/articles/ ... i_63841298

I consider the recipe, both mine and the original beer, a hybrid. The links to the original IPAs can be found in the gravity and IBUs and the use of some maize in the grist paralells the recipe as made by an American brewery in the mid 20th Century. My normal batch size is 10 US gallons and this version has been written for 23 Litres.

Echoes of Ballantine

estimated OG @ 75% mash effeciency 1.072

5.65 Kg pale ale malt
300g crystal 55L
300g CaraFoam
900g flaked maize
300g flaked barley

mash @ 67C for 75 minutes, mashout @ 76C for 10 minutes
Burton water profile

90 minute hops: 36g Cluster
60 minute hops: 36g Brewers Gold
45 minute hops: 36g Brewers Gold and 36g East Kent Goldings
30 minute hops: 36g East Kent Goldings
15 minute hops: 36g East Kent Goldings
knockout hops: 36g East Kent Goldings

I like to use Wyeast 1028 London Ale yeast with the beer although the Wyeast 1056/White Labs 001 strain is the old Ballantine yeast. Cluster is an old American hop and if not available more Brewers Gold or any good ale bittering hop could be used.

[Vossy1]

The history of the IPA is quite a sad, but unfortunately, an all too common trend, with big brewery take overs, it would seem all over the world

[Frothy]

wow thats quite a brew - 3 hop varieties?

Matt

[deadlydes]

what would the FG be on something like this?

[mysterio]

That's a nice looking recipe BidEd. I like using a small amount of flaked corn in recipes, especially ESBs. Gives it a slight creaminess I reckon. Does the flaked barley give it any haze?

I personally prefer the American style of IPA (by that I mean American hops and clean yeast), but I tend to mix and match English & American ingredients for my IPAs.

[BigEd]

That's a nice looking recipe BidEd. I like using a small amount of flaked corn in recipes, especially ESBs. Gives it a slight creaminess I reckon. Does the flaked barley give it any haze?

I personally prefer the American style of IPA (by that I mean American hops and clean yeast), but I tend to mix and match English & American ingredients for my IPAs.

Thanks, mysterio. Rather than any creaminess the maize seems to help with the attenuation and perhaps adds a bit of smoothness to the brew. I don't notice haze from the flaked barley although I generally fine my beers with a gelatine addition before kegging.

I call this an "old" American IPA because it dates back to before the time of the citrus "C" hops of the Pacific Northwest that are so ubiquitous in American micro beers. This recipe probably has a closer taste resemblence to the 19th Century IPAs. Myself, I can't stand the American "C" hops.

[mysterio]

I actually tried making a historical IPA a while ago based on what I'd read about the style. I ended up using only base malt with an OG around 1.070, and pretty aggressive hopping with Fuggles & Goldings. Mashed it around 63C to get maximum attenuation. Turned out great! Like you, most of my beers are IPAs and it's the style that really made me want to homebrew.

[BitterTed]

If any of you get the chance, brew this beer, it is very good. Ive had the honor of sampling this beer and it is a great beer! But ignore the BigMans anti "C" hops campaign!!

[barney]

I Cannot believe that I have found this thread, I have been researching this recipe all week. Dont know why exactly it just cropped up some were when I had been looking for brewers gold recipes and it took my fancy. I had the recipe all formulated ready for the weekend assimilated the ingredients and thought I will just have a look, see if its on Jims.

My Version is like this, with dry Gervin yeast.

Type: All Grain Date: 27/09/2012
Batch Size (fermenter): 40.00 l Brewer: Wayne Barnes
Boil Size: 50.72 l Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 44.72 l Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 38.00 l Est Mash Efficiency 75.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
9.25 kg Fawcetts Tipple (5.2 EBC) Grain 1 75.5 %
1.50 kg Corn, Flaked (2.6 EBC) Grain 2 12.2 %
0.50 kg Barley, Flaked (3.3 EBC) Grain 3 4.1 %
0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4 4.1 %
0.50 kg Fawcetts Pale Crystal (60.0 EBC) Grain 5 4.1 %
50.00 g Cluster [7.00 %] - Boil 90.0 min Hop 6 18.6 IBUs
50.00 g Brewer's Gold [8.00 %] - Boil 60.0 min Hop 7 19.8 IBUs
50.00 g Brewer's Gold [8.00 %] - Boil 30.0 min Hop 8 15.2 IBUs
25.00 g Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 9 4.8 IBUs
50.00 g Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 10 6.2 IBUs
25.00 g Goldings, East Kent [5.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs

Beer Profile

Est Original Gravity: 1.069 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.9 %
Bitterness: 64.6 IBUs Calories: 427.1 kcal/l
Est Color: 12.7 EBC
Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 12.25 kg
Sparge Water: 22.39 l Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C Tun Temperature: 40.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 24.50 l of water at 76.5 C 66.7 C 60 min
Mash Out Add 17.89 l of water at 90.0 C 75.6 C 10 min

Sparge Step: Fly sparge with 22.39 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 223.52 g Carbonation Used: Bottle with 223.52 g Corn Sugar
Keg/Bottling Temperature: 21.1 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C

[alix101]

2006.... It looks an interesting beer. I was thinking last night whilst drinking a finest double IPA, that it has an old ale taste to it plum and date, combining the style with aggressive hopping might get me where I want in a double.

[barney]

Its in the mash tun now Steve, I will save you a bottle or two.

[bellebouche]

Excellent thread. I've twice now hydrated up a batch of raw corn kernels and pressure cooked them to gelatinise them and then run out of time to get a brew on.

So, the corn went to the chickens and geese and I've yet to get a corn influenced APA. Soon, soon.