War Hammer

All Grain Recipe

Submitted By: tsigeti (Shared)
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Batch Size: 5.50 galStyle: Scottish Export 80/- ( 9C)
Boil Size: 6.98 galStyle Guide: BJCP 2008
Color: 15.8 SRMEquipment: Rose Arbor Brewery
Bitterness: 26.6 IBUsBoil 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

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


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.

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