Recently read a post about this beer on Mitch Steele’s blog which I believe reiterates what is in  his IPA book about Ballatine, it’s history and recipes, and what an awesome beer it was. As usual in my quest to brew something the supply chain throws a wrench in my plans. This is where we improvise and the beer becomes your own. The brewshop was completely out of 2 row (I know, I know, hard to believe a brewery doesn’t have any 2 row), so had to use Marris Otter and some 6 row as subs. Anyhow, how can you replicate something that dry hops with the distilled oil of the Bullion hop? I don’t think you can. Since I’ve been kegging I really have noticed that the final yield on IPAs aren’t so hot with so much trub and hop material sucking up beer, so this batch I am going do 6 gallons that will hopefully yield a finished 5.

6 gallons

Estimated OG: 1.074
Estimated FG: 1.015
Estimated Color: 9.3 SRM
Estimated IBU: 80.1 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 7.7%

Grain
10 lbs Marris Otter (3.0 SRM) 54.5%
3 lbs Pale Malt Six Row (2.0 SRM) 16.3%
2 lbs 12 oz Flaked Maize (1.5 SRM) 15.0%
2 lbs Munich Malt (9.0 SRM) 10.9%
10 oz Crystal 60 (60.0 SRM) 3.3%

Schedule
60 minute Boil
56.00 g Galena [13.9%] – Boil 60 min 64.8 IBUs
28.00 g East Kent Goldings [5.7%] – Boil 25 min 15.3 IBUs
28.00 g East Kent Goldings [5.7%] – Boil 0 min 0 IBUs
56.00 g East Kent Goldings [5.7%] – Dry Hop 4 days

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Ventura water(high bicarbonates and sulfates)
6ml lactic acid mash
4g calcium chloride mash
4ml lactic acid sparge water
Mash in 6 gallons water 161F and let stabilize to 150F for 60 min
Batch Sparge 4.25 gallons 170F

Yeast
WLP 007 Dry English Ale 2L starter