2021 Batch 7 - Hemp-infused Rye Pale Ale 1.0

Label Peelers had a sale on hemp for homebrewing purposes a few weeks back, and I picked up a package of their Hawaiian Haze hemp variety. It should be noted that this is NOT a variety of marijuana, but a legal hemp product that does not contain the psychoactive compound THC which causes the "high" feeling but does contain some amount of CBD (which does not get a person high but purports to have anti-inflammatory and other health benefits). I'd had a commercial beer flavored with some hemp compounds and thought it was interesting, so I decided to try such a beer for myself... because I can.

According to the label on the package of hemp, it contains less than 0.3% THC and 14.3% CBD. I added a half ounce to this three gallon recipe, with a small amount going in early in the boil to release CBD and the rest going in at whirlpool to release flavor and aroma compounds (and probably a lesser amount of CBD).

The base recipe here started out as an American Homebrewers Association competition winner, but I ended up not having two of the three specialty malts or the hops, so for most intents and purposes it's my own recipe.

Ingredients

6 pounds of Briess 2-row Pale Malt

13 ounces Flaked Rye

12 ounces Caramel 10L

4 ounces Baird's Carastan Malt

11 ounces Florida Orange Blossom Honey

1 Tbsp. pH 5.2 Stabilizer (after grain is added to mash water)

0.2 ounces XJA/436 Experimental Hops @ 15.2% AA (first wort)

0.2 ounces XJA/436 Experimental Hops @ 15.2% AA (15 min.)

0.2 ounces XJA/436 Experimental Hops @ 15.2% AA (10 min.)

0.4 ounces XJA/436 Experimental Hops @ 15.2% AA (5 min.)

0.1 ounces Hawaiian Haze hemp flower (first wort)

0.2 ounces Hawaiian Haze hemp flower (flameout/whirlpool 30 min.)

0.2 ounces Hawaiian Haze hemp flower (dry hop)

0.5 ounces XJA/436 Experimental Hops @ 15.2% AA (dry hop)

1/2 tsp. Fermaid K yeast nutrient (15 min.)

1/2 tsp. Irish Moss (15 min.)

1 packet Mangrove Jack's Liberty Bell yeast

Brewfather estimates the beer will have the following characteristics:

BJCP Category: Not sure. Experimental Ale?
Batch Size: 3.25 gallons
Original Gravity: 1.061 SG estimated, 1.058 SG actual
Final Gravity: 1.011 SG estimated
IBUs: 50
SRM: 15
ABV: 6.2% estimated

Mash schedule:

Mash in at 120F
Mash at 150F for 60 minutes
Mash out at 170F for 10 minutes
Sparge

Boil schedule:

Add 0.2 ounces of hops while bringing wort to a boil
60 minutes: Added 0.2 ounces of Hawaiian Haze and 0.2 ounces hops
15 minutes: Add 0.2 ounces hops, yeast nutrient, Irish moss
10 minutes: Add 0.1 ounces hops
5 minutes: Add 0.4 ounces hops
0 minutes: Whirlpool 0.1 ounces Hawaiian Haze for 30 minutes

Fermentation plan:

The yeast handles a temperature range of 64-73F. My basement is currently around 63-64F, which should help keep this yeast well within range during fermentation, without temperature control.
When fermentation starts to slow, add 0.1 ounces of Hawaiian Haze and 0.5 ounces of hops for 3-4 days until fermentation is finished.

Post-Brew Notes and Observations

04/17/2021: The brew went pretty smoothly overall. I should probably have dialed the amount of water back slightly, because once I filled the fermenter to about the 3.1 gallon mark, I still had maybe a half-gallon or more in the kettle that I tossed.

The Hawaiian Haze hemp package

A Half-Ounce of Hawaiian Haze hemp

XJA/436 Experimental Hops Package

The finished wort in the fermenter

2022 Batch 01 - St. Gambrinus Spiced Holiday Ale (Kit)

I purchased a St. Gambrinus Spiced Holiday Ale Kit from Great Fermentations in Indianapolis a few weeks ago and decided to get it made today... a tad late for the holidays, but it will give me a good idea if I like the recipe for next Christmas. The kit basically comes as a bag of crushed grain with a packet of Northern Brewer hops. You supply your own spices and order yeast separately. Ingredients 8.5 pounds Two-Row Brewer's Malt 2 pounds Munich Dark Malt 1 pound Honey Malt 8 ounces Simpsons Dark Crystal Malt 0.5 ounces Northern Brewer hops (60 min.) 0.5 ounces Northern Brewer hops (30 min.) 1 package White Labs Edinburgh Scottish Ale yeast 1 tsp. Irish Moss (15 min.) 0.5 oz. Bitter Orange Peel (10 min.) 2 cinnamon sticks (I used 3) (10 min.) 0.5 tsp. Ground Ginger (10 min.) 0.25 tsp. Allspice (secondary) 0.25 oz. Ground Cardamom (secondary) 0.25 oz. Ground Cinnamon (secondary) 1 Tbsp. pH 5.2 Stabilizer added to mash after grain 6.8 gallons of RO water, treated with: 3 grams Gyps...

2022 Batch 02 - Pecan Brandy Mead

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2021 Batch 1 - Rice Wine made with Yellow Label Angel Yeast

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Begin Brewing!

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