Monday, September 1, 2014

Shennong Pale Ale Homebrew Recipe

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