2017 Third Place SJPC
“Black Ball”
Imperial Black IPA
by Joshua Hoover – Oceanside, CA, USA
The 2017 Sjporr Challenge consisted of 3 Rounds. Each round required a different beer according to the round guidelines. Joshua Hoover’s favorite of the three beers he produced was his Round 1 beer, shown below:
INGREDIENTS
for 5.5 Gallons US (20.8 L)
MALTS
16 lbs. Pale Malt (2 Row) US (2.0 SRM)
1 lbs. Carafa II (412.0 SRM)
1 lbs. Caramel/Crystal Malt – 80L (80.0 SRM)
1 lbs. Chocolate Malt (350.0 SRM)
1 lbs. Candi Sugar, Amber [Boil] (75.0 SRM)
HOPS
2.0 oz. Columbus (Tomahawk) [12.5%] @ 90 min
1.0 oz. Cascacase [5.5%] @ 15 min
1.0 oz. Centennial [12.0%] @ 15 min
1.0 oz. Cascade [5.5%] @ 5 min
1.0 oz. Centennial [12.0%] @ 5 min
3.0 oz. Columbus (Tomahawk) [12.5%] – Dry Hop 4 Days
YEAST
California Ale – White Labs #WLP001
SPECIFICATIONS
Original Gravity: 1.089
Final Gravity: 1.022
ABV: 9.0
IBU: 102.7
Color: 48.1 SRM
Boil Time: 90 min
MASH STEPS
Mash Temp: 152 F
Mash Time: 75 min
Mash Note: Single infusion mash, Medium Body.
1 tsp Calcium Chloride @ 90 min boil
Sparge: Batch sparge at 162 F
