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Old 01-03-2012, 06:22 PM   #41
fineexampl
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Just go to his Facebook page. All his contact info is there.

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Old 01-23-2013, 04:35 PM   #42
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Quote:
Originally Posted by fineexampl View Post
So, i'm formulating the Ballantine IPA recipe based on the one in BYOmag. I popped it into Beer Smith and it's not right. If you put the ingredients into the program AS WRITTEN in BYO it goes WAY over the intended 1.074 OG, 62 IBU and 14 SRM.
Did you set the total efficiency in the formula to 65%? BYO uses that rate for all their recipes unless noted. Then once you have it entered with that rate, you can use the "scale" option to adjust to your own brewhouse efficiency. Also note that it goes for six row pale malt, not two.

I just entered myself and only off slightly on OG, ABV and SRM I am always off to BYO. Here's the log:

Recipe: Ballantine IPA BYO 6/10 TYPE: All Grain
Style: American IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 8.7 SRM SRM RANGE: 6.0-15.0 SRM
IBU: 61.4 IBUs Tinseth IBU RANGE: 40.0-70.0 IBUs
OG: 1.073 SG OG RANGE: 1.056-1.075 SG
FG: 1.014 SG FG RANGE: 1.010-1.018 SG
BU:GU: 0.841 Calories: 151.6 kcal/12oz Est ABV: 7.8 %
EE%: 65.00 % Batch: 5.00 gal Boil: 7.50 gal BT: 90 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 16 lbs 2.0 oz Total Hops: 4.90 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
11 lbs 8.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 1 71.3 %
2 lbs 6.0 oz Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 2 14.7 %
1 lbs 12.0 oz Munich Malt - 10L (10.0 SRM) Grain 3 10.9 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 3.1 %


Name Description Step Temperat Step Time
Mash In Add 5.69 gal of water at 163.9 F 150.0 F 60 min

---SPARGE PROCESS---
Fly sparge with 3.99 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.056 SG Est OG: 1.073 SG
Amt Name Type # %/IBU
1.90 oz Cluster [7.00 %] - Boil 60.0 min Hop 5 41.9 IBUs
1.00 oz Brewer's Gold [8.00 %] - Boil 25.0 min Hop 6 17.5 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 3.0 Hop 8 2.0 IBUs
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Old 04-03-2013, 06:42 PM   #43
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Brewed this last month using the BYO recipe from my last post above but at 70% efficiency. Just cracked the first bottle after two weeks for carbonation and taste test. All I can say is winner winner chicken dinner! It tastes real good! Not overly hoppy like modern IPA's, but has a nice malt/grain flavor followed by bitter finish.

Never had the original, but it does remind me of other historical IPA's I have had. Not sure if I can let it sit a few more weeks before opening the next one!

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Old 04-04-2013, 12:49 AM   #44
Gerhard
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The original IPA was conditioned for one year in oak tanks. The regular B-Ale that is out today is 18 BU's, and dry hopped with Cascades. A very good Golden Ale. I have heard rumors that the IPA may be return.

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Old 07-02-2014, 01:00 AM   #45
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ditto above - saw some chatter on BA forum.

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