|Shennong Pale Ale Homebrew Recipe |
After trying a couple of particularly inspiring commercially brewed green tea pale ales, we decided to take a crack at brewing our own. I wasn’t able to find a whole lot of consensus on how to infuse the green tea flavor into the ale, but I took a shot in the dark, and this has turned out to be a real crowd pleaser!
History nerds take note: This ale was named for Emperor Shennong, who was emperor of China in 2737 BC when the first green tea was brewed.
Shennong Pale Ale
10 lbs. American 2-row
1 lb. Crystal 20L
8 oz. Wheat malt
Mash at 152 F for 60 min.
2 oz. Northern Brewer – 60 min
1 tsp Irish Moss – 10 min
1 oz. Crystal – 5 min
Yeast – Wyeast American Ale 1056
After fermentation is complete, boil one half-gallon water and add 6 bags jasmine green tea. Steep three minutes. Let cool. Add to keg. Rack the fermented beer into the keg. Now sanitize 7 bags jasmine green tea (tear off the paper tags if present), tie the strings together, and drop directly into the keg. Within 5-6 days, the “dry-hopped” tea bags should impart a nice green-tea-flavored finish into your beer.
OG: 1.060 (before green tea is added) / 6.1% ABV / IBU: 47 / 5.7 SRM