Bruhaha - THC (Cannabis) Beer Beer Recipe | Partial Mash Belgian Tripel by BeeRoos | Brewer's Friend
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Bruhaha - THC (Cannabis) Beer

245 calories 19 g 12 oz
Beer Stats
Method: Partial Mash
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 245 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Friday December 6th 2019
1.075
1.010
8.6%
43.3
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 43.2%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 32.4%
0.50 lb Northern Brewer - Wildflower Honey0.5 lb Wildflower Honey 42 2 5.4%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 10.8%
0.75 lb Belgian - Biscuit0.75 lb Biscuit 35 23 8.1%
9.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 2.5 Boil 10 min 8.24 58.8%
1 oz Target1 oz Target Hops Pellet 5.5 Boil 60 min 25.01 29.4%
0.40 oz Cascade0.4 oz Cascade Hops Pellet 5.5 Boil 60 min 10.01 11.8%
3.40 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Steeping 150 °F 150 °F 60 min
1.5 gal Sparge 170 °F 170 °F --
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.9 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This was originally taken from a Belgian Blonde Strong Ale recipe. As this is a THC infused beer I decided to go with a more estery yeast, a small amount of biscuit malt for body and color, and some coriander and additional IBU to cut the grassy flavor of the tincture, which makes it a bastardized tripel. The small batch and higher alcohol reflects this is a beer intended to be savored and aged.

Also, the starting gravity was 1.049 with a 5.5 gallon start. OG is accurate.

Added 0.5 oz of crushed coriander at 10 min along with the Saaz hops.

The Candi Sugar was added to the wort at 100 degrees.

The honey was added at 75 degrees, just prior to pitching the yeast.

Fermented at 65 degrees 2 days and raised to 68 degrees for 5 days. Transferred to secondary after one week. Gravity was 1.012 at transfer. Secondary for two weeks at 68 degrees. Beer began lightly carbonating which is why the priming sugar is fairly modest.

The THC tincture was made with decarboxylated trim leaves and very small buds soaked in rectified spirits (diluted to 60% abv - 120 proof). Tincture was warmed in a mason jar to 120 degrees for 2 hours, then stored 2 months, shaking once per week.

It was tested for a metered 1.8tsp (0.3oz) per 12 ounces to get a regular user pretty high. The THC tincture was added directly to the bottles with syringe (~8ml) for an additional 1.5% abv (12 oz/0.3oz= 40; 60abv/40=1.5).

One was bottled in a clear glass to observe the setting and final color. All other bottles were brown as we were unsure if the chlorophyll will impact the beer. The first image is the beer two hours after bottling and the remaining tincture, which was roughly 10ml per 12 oz.

We saved a six pack of base beer for aging. In hindsight, it would have been best to add the tincture to a tertiary fermentation for 1-2 weeks to allow for some of the green to settle out. the second picture is 10 days of settling.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2020-01-08 17:31 UTC
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