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

Elysian Superfuzz Clone Recipe

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