From the HBD Archive
From: Bob Girolamo <bob-girolamo at>
Subject: [Fwd: Re: Ping Jeff Renner: Ballantine IPA Clone recipe]
Date: 2004-04-22 19:08:49 GMT

Subject: Re: Ping Jeff Renner: Ballantine IPA Clone recipe
Date: Thu, 22 Apr 2004 11:49:29 -0700
From: Bob Girolamo <bob-girolamo at>
To: Jeff Renner <jeffrenner at>


Thanks for the plethora of info. I'll be working on this project in the
next two weeks. I am also familiar with the history of Burton Ale, which
I will attempt also by dialing up this recipe to Old Ale/Barleywine
strength and let it age in stainless with French oak chips for 18 months
at cellar temps.
I will include you with info on all phases of this project and also post
on HBD. You will also be provided with samples at various ages of both
brews as we all head down the space time continuum.

Thanks again,

Bob Girolamo aka Brewer Bob

> Bob Girolamo <bob-girolamo at> writes:
> >I've been researching this for a while and have noted your 1998 HBD
> >archive of the recipe but, have had no luck finding it. I was wondering
> >if you still had it somewhere and could post it.
> Larry O'Mahoney of New Orleans posed the question in 1998 to which I
> responded with a recipe based on some research in Brewing Techniques,
> New Brewer and Zymurgy, I think. He modified it and brewed a great
> clone - he sent me a 22 oz. bomber.
> I brewed a batch three years ago, slightly modifying the recipe(s),
> and lazily left it in the secondary too long, and it oxidized, I
> guess. Tasted bad, anyway, with a strong acetaldehyde flavor chief
> among the flaws. I dumped it - one of the few batches I've ever
> thrown out. I should brew it again.
> Larry's post is below. In rereading it, I am surprised at the amount
> of corn sugar I suggested. I used less in my brew, as did Larry.
> Mine was OG 1.066, FG 1.007.
> BTW, if you want to read about a really legendary Ballantine brew,
> google Ballantine Burton Ale.
> Please post the result if you brew it, and if anything isn't clear,
> let me know.
> Jeff:
> =============
> From: "O'mahoney, Larry (LLOM)" <LLOM at>
> Subject: Ballantine IPA
> Since many of you have been waxing nostalgic about "old" styles, CAPs and
> krausening, I think I'll add a little grist to your discussion mills. For
> quite some time, I'd been looking for a recipe to duplicate Ballantine IPA,
> an almost legendary beer (and sponsor of the N.Y. Yankees for many years)
> brewed in Newark, N.J. After some electronic poking around, I was fortunate
> enough to receive a recipe from Jeff Renner.
> I modified Jeff's recipe a little, mostly because I only had 6 lbs. of 6-row
> and 1.5 lbs. of corn sugar.
> Ingredients for 5 gallons Jeff My Brew
> 6 row pale ale malt 6.7 lb. 6.0 lb.
> Light crystal (50-60 L) 0.75 lb. 0.75 lb. (10 L)
> Flaked Maize 1.9 lb. 2.0 lb.
> Corn Sugar 2.6 lb. 1.5 lb.
> Hops
> Bittering: Bullion or Tettanger 1.4 oz. 1.4 oz.
> Flavor: Cluster 1.4 oz. 1.4 oz.
> Aroma: Saaz 0.5 oz. 0.5 oz.
> Dry hop:Saaz --- 0.25 oz.
> Bitter to 40-60 IBU. Hop additions were somewhat improvised. I didn't know
> how to partition the bullion and tettanger hops for the bittering, so I used
> 0.7 oz. of each. Using the Garetz method I ended up with 43 IBU calculated.
> I put a very hard crush on the 6 row, and mixed all the grains with 1.2
> quarts/lb. in the mash. I added two tsp. gypsum to the mash, as I have
> extremely soft water. The step infusion was 126 degF/15 min. 153 degF/45
> min. 158 degF/10 min. 165 degF/10 min. The sparge effluent was the most
> beautiful, deep golden color I've ever had. The effluent cleared after less
> than a cup (I use an Easymasher in a 5 gallon SS pot.) The sparge was
> incredibly easy. I don't know why so many people knock 6-row pale malt. It
> is great stuff.
> I boiled for 70 minutes adding the Bullion/Tettanger for 60 minutes, the
> Cluster with 20 minutes to go, Saaz with 5 minutes to go. OG = 1.069 at 60
> degF. I used Wyeast 1098, figuring it would probably be closer to
> traditional British IPA yeasts than Wyeast 1056, although Jeff recommended
> 1056 as the proper yeast used by Ballantine's. I dry-hopped after seven
> days, as several references I have indicate Ballantine was "dramatically"
> dry hopped. After two weeks of single-stage fermenting at 65 degF (FG= 1.012
> at 60 degF) I bottled using 5 PrimaTabs/22 oz. bottle (I calculated this to
> be equal to about 3 oz. priming sugar per 5 gallons).
> After a week in the bottle, I couldn't wait any longer. Excellent
> carbonation (maybe too much), clearing nicely, great white head, and a bead
> and Belgian lace that lasted over an hour. At this stage the taste could be
> described as raw, muscular. After only one week it was "green" as expected.
> After three weeks, it has mellowed well. It has a complex flavor profile.
> First, there is a good clean, strong bitterness, followed by a very strong
> Cluster flavor. Next, a pleasant but subdued Saaz flavor and aroma. All
> these are underlain by a mild caramel flavor, probably from the crystal.
> Normally, I don't care for caramel flavor in my beer, but this was good. If
> you don't like Cluster flavor, this is not the beer for you. It is very
> alcoholic (calculation ~ 7.1% ABV). Twelve oz. of this beer had me looped!
> It's been decades since I had a commercial Ballantine's, but the moment I
> tasted this IPA it struck a faint memory from somewhere deep in my mind,
> which makes me think that this is a very close rendition of the original
> Ballantine. I'm quite pleased with the results so far. If I were to make any
> changes, I'd increase the 6-row to the original 6.75 lbs., and drop the
> protein rest to 10 minutes. Fifteen minutes was too much for long-lasting
> head retention. I'd maybe decrease the amount of Cluster flavor hops by
> half. The bitterness was very clean, and did not display any of the black
> current flavors many have associated with Bullion hops.
> If there are any former Ballantine brewmasters lurking around out there, I'd
> enjoy your comments on this, to see if I've gotten close to what you used to
> brew.
> BTW, since making the Ballantine's, I've made a CAP again using 6-row malt.
> This really is great grain. Beautiful color, super easy sparge and the
> flavor is fine.
> Larry
> New Orleans
> --
> Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at
> "One never knows, do one?" Fats Waller, American Musician, 1904-1943

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