MJ New England–style Double IPA

ALL-GRAIN

Batch size: 5.5 gallons (21 liters) Brewhouse efficiency: 72% OG: 1.082 FG: 1.020 IBUS: 35 ABV: 8.3%

MALT/GRAIN BILL

12.5 lb (5.7 kg) 2-row malt 1.75 lb (794 g) Vienna malt 2.5 lb (1.1 kg) flaked oats

HOPS AND ADDITIONS SCHEDULE

2.5 ml hops extract (Hop Shot works great) at first wort

hopping (FWH) for about 15 IBUS 2 oz (57 g) Galaxy at 5 minutes 4 oz (113 g) table sugar at 2 minutes 3 oz (85 g) Citra at whirlpool (see below) 1.5 oz (42 g) Amarillo at whirlpool (see below) 1.5 oz (42 g) Citra at dry hop during fermentation (see below) 1 oz (28 g) Galaxy at dry hop during fermentation (see below) 1 oz (28 g) Amarillo at dry hop (see below) 0.75–1 oz (22–28 g) prepared Lemon Cake cannabis at dry hop

(see below)

YEAST

Imperial Organic Yeast A04 Barbarian or any other well-suited yeast for this style, such as Wyeast 1318 London Ale III, White Labs WLP007 Dry English Ale, White Labs WLP008 East Coast Ale, Omega Yeast Voss Kveik, or Safale S-04.

WATER PROFILE

Calcium, 110ppm; sodium, 64ppm; chloride, 175ppm; magnesium, 10ppm; sulfate 100ppm

DIRECTIONS

Using the decarboxylation process described in “Brewing with Cannabis,” prepare the Lemon Cake cannabis.

Mash the grains at 154°F (68°C) for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Boil for 60 minutes, following the hops and additions schedule. Cool to whirlpool temperature (150°F/66°C), add the whirlpool hops, and steep for 25 minutes. Finish cooling to pitching temperature (65°F/18°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) for 3 days, then let the temperature rise to 70–72°F (21–22°C) for the remaining fermentation time, totaling 14 days.

Add the Citra and Galaxy dry hops at about 50 percent attenuation or about 24 hours after the start of fermentation. Add the Amarillo dry hops and prepared Lemon Cake cannabis 3–4 days before packaging.

Follow standard packaging practices with kegging or bottling.