Lord Hammer

Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Austin Fohrman
Calories: 239 calories (Per 12oz)
Carbs: 20 g (Per 12oz)

Created Friday August 11th 2017

Original Gravity:

1.073

Final Gravity:

1.012

ABV (standard):

7.94%

IBU (tinseth):

49.2

SRM (morey):

5.72

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
26 lb	United Kingdom - Golden Promise26 lb Golden Promise	37	3	100%
26 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Warrior1 oz Warrior Hops	Pellet	18.3	Boil	60 min	27.91	8.3%
2 oz	Citra2 oz Citra Hops	Pellet	13.2	Boil	10 min	14.6	16.7%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.1	Boil	10 min	6.69	8.3%
2 oz	Citra2 oz Citra Hops	Pellet	13.2	Boil	0 min		16.7%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.1	Boil	0 min		8.3%
1.5 oz	Citra1.5 oz Citra Hops	Pellet	13.2	Dry Hop	7 days		12.5%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.1	Dry Hop	7 days		8.3%
1.5 oz	Citra1.5 oz Citra Hops	Pellet	13.2	Dry Hop	4 days		12.5%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.1	Dry Hop	4 days		8.3%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Warrior0.99999999771257 oz Warrior Hops	27.91	8.3%
7 oz	Citra6.999999983988 oz Citra Hops	14.6	58.4%
4 oz	Mosaic3.9999999908503 oz Mosaic Hops	6.69	33.2%
12 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
9.75 gal		Fly Sparge	148 °F	75 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Whirlflock	Fining	Boil	15 min.
2 tsp	Calcium Chloride	Water Agt	Mash	--
2 tsp	Epsom Salt	Water Agt	Mash	--

Yeast

Wyeast - American Ale 1056

Amount:	1 Each
Attenuation (custom):	81%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 739 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Heat 6 gallons in the hot liquor tank to 170.

Heat 9.75 gallons in the mash lauter tun to 160, dough in all grains and lower temp to 148. Sach rest at 148 for 75 minutes, continuously recirculating.

Mash out for 10 minutes at 168 and transfer slowly.

View Count: 293
Brew Count: 0
Last Updated: 2017-08-11 19:27 UTC

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