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Guest
Red Eye Barleywine
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Classification: barleywine, extract
Ingredients:
12 Lbs 12 ounces, lite Liquid malt extract
3 pounds, crystal malt
1-1/2 pounds, wheat malt
1 teaspoon, gypsum
1 teaspoon, Irish moss
2 ounces Hallertauer Hops (boiling)
1 ounce Hallertauer Hops (finish)
2 packages of Champagne yeast
¼ pound - 1 pound of trim and bottom buds (little popcorn buds work well for this).
Procedure:
Put your crystal malt and wheat malt into a grain bag and put it in to a pot with 2 gallons of cold water and bring it to boil. Once boiling commences take out the bag of grain, and add the malt extract, then add 2 ounces of Hallertauer hops and boil for 60 minutes, add the gypsum during the last 10 minutes of the boil and the Irish moss during the last 5 minutes of the boil at that time add the Last ounce of the hallertauer hops and cool as quick as possible and add to 3 gallons of cold water to make 5 ½ gallons of wort.
Pitch the champagne yeast and let ferment for 10 days to 2 weeks at 70 degrees F.
Once the bubbling stops siphon it off into a secondary fermenter and add your Cannabis (put it in a nylon dry hopping sack) and let ferment until clear.
Siphon beer off into a sanitized 5 gallon bucket
Add ¾ cup of corn sugar to 1 cup of hot water and bring to boil, add it to your beer then siphon into bottles and cap and let set for 2 weeks. Beer should be carbonated in two weeks. Flavor gets better with age.
Brewer’s note:
Used 1 ½ ounces of Sweettooth x Peak Flo trim and 3 ounces of White Widow trim in Secondary fermentation.
Beer was in primary fermentation for 10 days, then siphoned off into glass carboy for 2 weeks beer was clear and had a nice copper color and was more malty in flavor Hops were not pronounced, but were there in the background like an English version of barley wine. (flavor reminded me of “Old Nick Barley Wine” from England)
The cannabis in this beer creeps up on you over about 40 minutes and then it hits you full force. Nice buzz to it.
Alcohol percentage is around 10% by volume.
Made 60 12-ounce bottles.
My conclusion, It is possible to put Cannabis in beer the THC is Alcohol soluble, to do this, You need a high alcohol beer so that you have more efficient break down of the THC.
Other Side note....
Upon reflection, The beer did have a bit of a green flavor to it.
To remedy this I would suggest that before using the Cannabis in beer, it should be water cured...
To do this and not lose any of the trichomes place the cannabis in a tight silk screen bag.
That way you can take the cannabis strait from the water cure right into secondary fermentation.
Once in secondary, the trichomes will melt and become part of the beer because THC is Alcohol soluble.
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Classification: barleywine, extract
Ingredients:
12 Lbs 12 ounces, lite Liquid malt extract
3 pounds, crystal malt
1-1/2 pounds, wheat malt
1 teaspoon, gypsum
1 teaspoon, Irish moss
2 ounces Hallertauer Hops (boiling)
1 ounce Hallertauer Hops (finish)
2 packages of Champagne yeast
¼ pound - 1 pound of trim and bottom buds (little popcorn buds work well for this).
Procedure:
Put your crystal malt and wheat malt into a grain bag and put it in to a pot with 2 gallons of cold water and bring it to boil. Once boiling commences take out the bag of grain, and add the malt extract, then add 2 ounces of Hallertauer hops and boil for 60 minutes, add the gypsum during the last 10 minutes of the boil and the Irish moss during the last 5 minutes of the boil at that time add the Last ounce of the hallertauer hops and cool as quick as possible and add to 3 gallons of cold water to make 5 ½ gallons of wort.
Pitch the champagne yeast and let ferment for 10 days to 2 weeks at 70 degrees F.
Once the bubbling stops siphon it off into a secondary fermenter and add your Cannabis (put it in a nylon dry hopping sack) and let ferment until clear.
Siphon beer off into a sanitized 5 gallon bucket
Add ¾ cup of corn sugar to 1 cup of hot water and bring to boil, add it to your beer then siphon into bottles and cap and let set for 2 weeks. Beer should be carbonated in two weeks. Flavor gets better with age.
Brewer’s note:
Used 1 ½ ounces of Sweettooth x Peak Flo trim and 3 ounces of White Widow trim in Secondary fermentation.
Beer was in primary fermentation for 10 days, then siphoned off into glass carboy for 2 weeks beer was clear and had a nice copper color and was more malty in flavor Hops were not pronounced, but were there in the background like an English version of barley wine. (flavor reminded me of “Old Nick Barley Wine” from England)
The cannabis in this beer creeps up on you over about 40 minutes and then it hits you full force. Nice buzz to it.
Alcohol percentage is around 10% by volume.
Made 60 12-ounce bottles.
My conclusion, It is possible to put Cannabis in beer the THC is Alcohol soluble, to do this, You need a high alcohol beer so that you have more efficient break down of the THC.
Other Side note....
Upon reflection, The beer did have a bit of a green flavor to it.
To remedy this I would suggest that before using the Cannabis in beer, it should be water cured...
To do this and not lose any of the trichomes place the cannabis in a tight silk screen bag.
That way you can take the cannabis strait from the water cure right into secondary fermentation.
Once in secondary, the trichomes will melt and become part of the beer because THC is Alcohol soluble.
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