War Hammer 
All Grain Recipe
Submitted By: tsigeti (Shared)
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| Batch Size: 5.50 gal | Style: Scottish Export 80/- ( 9C) |
| Boil Size: 6.98 gal | Style Guide: BJCP 2008 |
| Color: 15.8 SRM | Equipment: Rose Arbor Brewery |
| Bitterness: 26.6 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.8° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Scotch Ale |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Victory Malt (25.0 SRM) |
Grain |
2 |
| 4.00 oz |
Crisp Roasted Barley (490.0 SRM) |
Grain |
3 |
| 1.50 oz |
Goldings, East Kent [5.0%] - Boil 45 min |
Hops |
4 |
| 0.28 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 0.50 oz |
Goldings, East Kent [5.0%] - Boil 10 min |
Hops |
6 |
| 1.0 pkgs |
Edinburgh Ale (White Labs #WLP028) |
Yeast |
7 |
Notes
Mash with 2 gallons (7.6 L) of soft to medium-hard water for a thick mash. Mash at 158° F (70° C) for 60 minutes. Caramelize the wort by running about 1 gallon into the kettle and boiling for 15 minutes before continuing the runoff. Sparge with water at 173° F (78° C). Collect enough runoff to end up with 5.3 gallons (20 L) after a 90-minute boil (approximately 6.84 gallons, or 26 L). You may need to add additional water to top up before the boil. Bring to a boil, and boil for 30 minutes before adding the hops. Boil another 45 minutes, and add the Irish moss. Boil for 15 minutes then turn off the heat. Next, chill to 55-65° F (13-18° C), transfer to a fermenter, pitch the yeast and aerate well. Continue fermenting at 60-65° F (16-18° C) for four weeks. Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.This Recipe Has Not Been Rated
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