Recipe: BRLO × Run the Jewels Legend Has It Pils

Courtesy of the Berlin-based BRLO brewery and Atlanta-based hip-hop group Run the Jewels, here is a homebrew-scale recipe for their unusual collab: a CBD-hemp-infused hoppy pilsner.

In 2018, the Atlanta-based hip-hop group Run the Jewels embarked on an unusual, trans-Atlantic collaboration with the Berlin-based BRLO brewery: a hoppy pilsner infused with THC-free CBD hemp tea. (For more about brewing with CBD, see Special Ingredient: CBD.)

Courtesy of BRLO cofounders Katharina Kurz and Michael Lembke, here is a homebrew-scale recipe for Legend Has It.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
OG: 1.048
FG: 1.010
IBUs: 40
ABV: 5%

MALT/GRAIN BILL
8.5 lb (4.3 kg) German pils
9 oz (255 g) acidulated malt

HOPS & ADDITIONS SCHEDULE
0.75 oz (21 g) Hallertauer Mittelfrüh [4% AA] at 60 minutes
0.5 oz (14 g) Ariana [12% AA] at 60 minutes
0.5 oz (14 g) Spalter Select [4.75% AA] at whirlpool for 20 minutes
0.4 oz (11 g) Ariana [12% AA] at whirlpool for 20 minutes
0.4 oz (11 g) Hallertauer Tradition [6% AA] at whirlpool for 20 minutes
1.5 oz (43 g) Columbus at dry hop
10.6 oz (300 g) organic, THC-free CBD hemp tea at dry hop

YEAST
2 packets Fermentis SafLager W-34/70, or other clean-fermenting lager strain

DIRECTIONS
Mill the grains and mash in at 122°F (50°C). Raise the temperature to 147°F (63°C) and rest 35 minutes, then raise the temperature to 162°F (72°C) and rest 35 minutes, then raise the temperature to 172°F (78°C) and mash out. Lauter and sparge as necessary to obtain about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. After the boil, whirlpool until the wort temperature has dropped to 190°F (88°C). Add the whirlpool hops and continue to whirlpool for 20 minutes.

Chill the wort to 54°F (12°C), aerate well, and pitch the yeast. Ferment at 54°F (12°C). After 4 days, make an infusion by boiling the hemp tea in enough water to cover it. Allow the tea to cool, then add it (leaves and all) to the beer, along with the dry hops. When it nearly reaches terminal gravity, raise the temperature to 57°F (14°C) for one day for a diacetyl rest. Then cool by about 2°F (1°C) per day until you reach lagering temperature of about 30°F (-1°C). Lager for about 2 weeks.