Last year, we found ourselves a bit obsessed with Elysian Brewing’s Superfuzz Pale Ale. A tribute to Jimi Hendrix, Superfuzz is a crisp pale ale infused with blood orange rind and puree. This is one darn tasty brew that seems to appeal to a wide variety of tastes. Only problem is, it’s only released as a summer seasonal. So, hoping to provide ourselves with a Superfuzz fix year round, we devised a homebrew recipe that we think clones Superfuzz pretty convincingly. In case anyone wants to give our version (which we call First Blood Pale Ale) a shot, here’s the recipe for a 5 gallon batch:
First Blood Pale Ale
9 lbs American 2-Row
1 lbs 4 oz Munich Light
8.0 oz Cara-Pils
1 oz Northern Brewer – 60 min
0.5 oz Cascade – 30 min
0.5 oz Citra – 10 min
0.5 oz Amarillo Gold – 0 min
Zest from two blood oranges (navel oranges if blood oranges are not available) added to boil at flameout
1 pkg Wyeast 1056 American Ale
Mash for 60 min @ 150 F
Ferment in primary for two weeks, transfer to secondary for one additional week. Upon transferring to the secondary, add 3oz blood orange puree (frozen blood orange puree can be purchased at DeLaurenti in Seattle’s Pike Place Market).
- Sam
