Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 67%
Calcium 125 ppm
Sulfate 75 ppm
Chloride 175 ppm
10 lb (4.53 kg) Belgian 2-row
1.5 lb (680 g) flaked oats
12 oz (340 g) flaked wheat
12 oz (340 g) Cara-Pils/ Dextrine
8 oz (227 g) rice hulls
HOPS AND ADDITIONS SCHEDULE
1 oz (28 g) Cascade at first wort
0.5 oz (14 g) each El Dorado, Citra, and Mosaic at 0 minutes
0.3 oz (8.5 g) each El Dorado, Citra, and Mosaic at 10 minutes
0.2 oz (5.7 g) each El Dorado, Citra, and Mosaic at 20 minutes
Dry-hop #1: 1 oz (28 g) each El Dorado, Citra, and Mosaic at 4 days after krausen forms
Dry-hop #2: 0.5 oz (14 g) each El Dorado, Citra, and Mosaic in secondary for 7 days
Decarb ground 0.25 oz (7 g) Strawberry Diesel (or any aromatic strain) at 160°F (71°C) for 15 minutes and add to dry-hop bag #2.
Gylcerin or Everclear tincture—0.25 oz (7 g) Lemon Jeffrey (or your favorite strain). Add 0.25ml for approximately 5mg (approximately 2 drops) directly to bottles using dropper.
Imperial Organic Yeast A38 Juice
Mash for 60 minutes at 149°F (65°C), add first wort hops, vorlauf for 15 minutes, and boil for 60 minutes. Begin whirlpool additions immediately at flame-out. Pitch yeast at 68°F (20°C), raise to 74°F (23°C) over 14 days. Secondary for 7 days at 67°F (19°C).
Carbonating your beer in a keg then transferring to bottles allows you to dose each bottle individually. The tincture is water soluble. Placing the tincture in a hot water bath improves viscosity and beer solubility. A slight bottle swirl and a few hours will disperse the THC drops. Dose in small increments, and work your way up over time if you have a high THC tolerance.