Original Hempen Ale

20 litres; all-grain with hemp seeds; OG = 1.054; FG = 1.014; IBU = 36; SRM = 30+; ABV = 5.2% (calculated, actual values may vary.)

Ingredients:

  • 4.5kg pale malt
  • 450g Munich malt
  • 30g black patent malt
  • 4.5 AAU Cascade hops (90 minutes) (22g of 6% alpha acids)
  • 4.5 AAU Cascade hops (45 minutes) (22g of 6% alpha acids)
  • 3 AAU Cascade hops (10 minutes) (15g of 6% alpha acids)
  • 4.5 AAU Cascade hops (0 minutes) (22 of 6% alpha acids)
  • 5ml / 1 tsp Irish moss
  • Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast or Fermentis Safale US-05 dried yeast
  • Spices &/or Herbs:
    • 680g shelled hemp seeds (toasted)

Brewing instructions:

  • Place a sheet of baking paper onto a baking tray and put hemp seeds on. Roast in a 230°C oven for 30 minutes. Mash grains and hemp seeds with 13 litres of water; hold mash temperature at 69°C for 60 minutes.
  • Sparge with 77°C water to collect 22 litres of wort. Boil for 90 minutes, adding hops at times indicated above.
  • Add Irish moss with 15 minutes left.
  • Cool wort, transfer to fermenter, aerate and pitch yeast.
  • Ferment at 20°C for 10 days. Prime and bottle.

(Source: byo.com. Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)