Sledge Hamm'r II (1 ratings)

All Grain Recipe

Submitted By: beerman1957 (Shared)
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Brewer: Kerry Hales
Batch Size: 6.08 galStyle: Strong Scotch Ale ( 9E)
Boil Size: 7.40 galStyle Guide: BJCP 2008
Color: 21.9 SRMEquipment: Grainfather
Bitterness: 23.0 IBUsBoil Time: 60 min
Est OG: 1.084 (20.3° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.028 SG (7.0° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 35.0

Amount Name Type #
10.50 gal Salt Lake City, UT Water 1
14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs Caramunich Malt (56.0 SRM) Grain 4
4.00 oz Chocolate Malt (450.0 SRM) Grain 5
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 6
2.00 oz Golding, U.S. [5.2%] - Boil 60 min Hops 7
2.0 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 8
1.60 tsp Yeast Nutrient (Primary 3 days) Misc 9

Taste Notes

Hopped up scotch malt. Very balanced. A very creamy mouthfeel with hints of peat.


Mash at 152-155 F. Sparge at 170-175F to reach 5.5 gals. Boil 60-70 mins. Add Challenger 60 mins, Fuggles at -30 mins, NB for -15Mins. Add Irish Moss at last 15 mins. Primary 4-7 days at 72-74F, Secondary additional 4-7 days at 68-70F or until FG is stable. Cold condition for at least a week, with 2 weeks being a better CC. The body is very malty and has a strong hop taste that just gets better with age. Carbonate 2.4 volumes to lessen hot alcohol notes. At first, I thought this was over-hopped. As time passed, the beer mellowed into a very drinkable brew. Recommend an additional week of cold-conditioning. Still my most popular brew with my friends. Drink lightly as the alcohol is high!


Won 1st place

by beerman1957

This won 1st place at a local People's Choice event. I eliminated the Peated Malt from my original and used Chocolate Malt as a subtle replacement.

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