Original Hempen Ale

(5 gallons/19 L, all-grain)
OG = 1.054   FG = 1.014
IBU = 36  SRM = 8  ABV = 5.2%

Ingredients

10 lbs. (4.5 kg) 2-row pale malt
1.0 lb. (0.45 kg) Munich malt
1.0 oz. (28 g) black patent malt
1.5 lbs. (0.68 kg) mild hemp seed (roasted)
4.5 AAU Cascade hops (90 min.) (0.75 oz./21 g of 6% alpha acids)
4.5 AAU Cascade hops (45 min.) (0.75 oz./21 g of 6% alpha acids)
3 AAU Cascade hops (10 min.) (0.5 oz./14 g of 6% alpha acids)
4.5 AAU Cascade hops (0 min.) (0.75 oz./21 g of 6% alpha acids)
1 tsp. Irish moss
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.66 cups corn sugar (for priming)

Step by Step

Place hemp seeds on a cookie sheet and roast in a 450 °F (232 °C) oven for 30 minutes. Mash grains and hemp seeds with 3.5 gallons (13 L) of water; hold mash at 156 °F (69 °C) for 60 minutes. Sparge with 170 °F (77 °C) water to collect 5.75 gallons (22 L) of wort. Boil for 90 minutes, adding hops at times indicated. Add Irish moss with 15 minutes left.

Cool wort, transfer to fermenter, aerate and pitch yeast. Ferment at 68 °F (20 °C) for 10 days. Bottle or keg.

Partial mash option
Replace 2-row and Munich malt with 2.25 lbs. (1.0 kg) Muntons Light dried malt extract, 4.0 lbs. (1.8 kg) pale liquid malt extract, 0.5 lbs. (0.23 kg) 2-row pale malt and 1.0 lb. (0.45 kg) Munich malt. Place hemp seeds on a cookie sheet and roast in a 450 °F (232 °C) oven for 30 minutes. Heat 1 1/8 gallons (4.3 L) of water to 167 °F (75 °C). Place crushed grains and hemp seeds in a steeping bag and submerge bag in this water. Steep for 45 minutes, holding temperature around 156 °F (69 °C). Remove bag and let drip dry.

Combine “grain tea,” dried malt extract and water in brewpot to make 2.5 gallons (9.5 L) of wort. Boil wort for 90 minutes, adding hops at times indicated. Add Irish moss and liquid malt extract with 15 minutes left.

Cool wort, transfer to fermenter. Top up with water to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C).