2017 First Place SJPC
“Baker Boys Amber Ale”
American Amber Ale
by Grant Baker – Te Horo, New Zealand
The 2017 Sjporr Challenge consisted of 3 Round, each round required a different beer according to the round guidelines. Grant Baker’s favorite of the three beers he produced was his Round 1 beer, shown below.
INGREDIENTS
For 13.21 Gallons US (50.0 L)
MALTS
22 lbs. Gladfield American Ale Malt (2.5 SRM) – 84%
2.2 lbs. Gladfield Light Crystal (32.0 SRM) – 8.4%
1.1 lbs. Gladfield Shepherds Delight Malt (152.3 SRM) – 4.2%
14 oz. Rye Malt (4.7 SRM) – 3.4%
HOPS
1.06 oz. Centennial [6.10%] @ 60 min
0.69 oz. Columbus (Tomahawk) [14.9%] @ 60 min
1.06 oz. Cascade [6.1%] @ 20 min
0.71 oz. Cascade [6.1%] @ 10 min
0.71 oz. Columbus (Tomahawk) [14.9%] @ 10 min
1.06 oz. Columbus (Tomahawk) [14.9%] – Steep/Whirlpool 15 min, 194.4 F
0.71 oz. Cascade [6.1%] – Steep/Whirlpool 15 min, 194.4 F
1.06 oz. Centennial [11.2%] – Dry Hop 5 Days
1.46 oz. Columbus (Tomahawk) [14.9%] – Dry Hop 5 Days
1.06 oz Cascade [6.1%] – Dry Hop 5 Days
YEAST
American Ale Yeast Blend – White Labs #WLP060
SPECIFICATIONS
Original Gravity: 1.054
Final Gravity: 1.014
ABV: 5.30%
IBU: 52.5
Color: 12.6 SRM
Boil Time: 75 min
MASH STEPS
Mash In: 129.2 F / Step Time: 15 min
Mash Step: Heat to 149.9 F over 4 minutes / Step Time: 60 min
Mash Step: Heat to 155.3 F over 4 Minutes / Step Time: 30 Min
Mash Note: Simple single infusion mash for use with most modern well modified grains
Sparge: Fly Sparge with 10.06 gallons water at 168.0 F
