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Clemifornia Commontine

Brewed by Chip Walton in Episode 29
Extract w/ specialty grains for 5 gallon batch
Anticipated OG - 1.045-ish
Actual OG - 1.038 (too much top-off water)
Kegged & carbonated tasting notes by Chip, Mike & Jake VIDEO
See this VIDEO for fermentation video/pictures & early tasting notes straight out of secondary fermenter

- 1.5 lbs Caramel 60

- 3.15 lbs NB Gold LME (60 min)
- 3.15 lbs NB Gold LME (15 min)

- 1 oz Northern Brewer pellet hops (60 min)

- Irish Moss (15 min)
- Wyeast Yeast Nutrient (10 min)
- 1 oz Sweet Orange Peel (10 min)
- 8 - 12 Clementines, peeled
- Ice to ice-bath the fruit meat & juice

Wyeast 2112 California Lager

- Pre-boil: Steep grains
- 60 min: LME, 60 min hops
- 30 min:  peel, heat, then cool fruit & juice (see below)
- 15 min: LME, 15 min Irish Moss,  
- 10 min: Yeast Nutrient, 10 min Sweet Orange Peel,
- Post-boil / wort chilled: Clementine meat & juice into primary fermenter, Yeast into fermenter

Heat fruit meat in 1/2 gallon of water to 160F and cool immediately.
Add liquid and solids to primary fermenter.
Ferment @ 60F.

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Reader Comments (8)

Let us know how this turn out .

February 7, 2011 | Unregistered Commenter3wheeler

I'm interested in the results too. Brewing tv rocks......can you guys pull off weekly? lol I've been pondering a clemicream ale. Cheers guys and keep up the good work. Love what your doing.

February 15, 2011 | Unregistered CommenterC. Fields

Just transfered this into my secondary and I must say it smells amazing! I can't wait to drink this batch, but I have a feeling it's not going to last long.

Thanks for the great idea Chip!

February 28, 2011 | Unregistered CommenterThomas

How long did you wait between the Primary and Secondary with all that fruit in there?

Have you tasted the end result yet?


March 15, 2011 | Unregistered CommenterTony

FYI I made this today with Clementines my wife got from Target. Baby was the brand and they came from Morocco. They tasted pretty good. I can't wait to try this in 3 weeks. I just wanted to let others know that you can still get them but not from the US. Thanks Chip!

March 20, 2011 | Unregistered CommenterRandal

I've since since Cuties in our area as well. And Whole Foods had some Delite brand they said were Clementines but the bag said Mandarin oranges that would probably work too.
I moved this to secondary yesterday and the sample was awesome. I couldn't believe the airlock was still bubbling after two weeks in primary but I wanted to get it off the fruit.
One thing I wanted to share is I sanitized two spoons when I scooped out the fruit one slotted and one not. I scooped out the fruit with the slotted one and pressed it with the other one to squeeze out the juice. It didn't get every drop but seemed to work good. A sanatized colander might work better even.
The other thing I did was I zested two organic navel oranges and threw the zest in the secondary like Chip mentioned in his short pour on the fermentation. I was considering zesting the clementines but noticed they are treated with beeswax for appearance I'm guessing. I've used the organic navels in a different recipe which worked out good and should help get the orange aroma we are looking for in this beer. I wasn't sure how to treat the zest before adding it so I just washed the oranges really good and dipped them in starsan before zesting them. Hopefully the alcohol in the beer will kill any nasties they had left on them. So far this morning things look good with the zest floating on top of the beer. I'll probably give this a few weeks in secondary before I keg if I can wait that long. Thanks again Chip this ones gonna be good.

April 3, 2011 | Unregistered CommenterRandal

Well...I am trying a variation of your recipe. Hopefully this turns out. I am going all grain with this one. Here's the recipe:

8lbs - Domestic 2-Row
2lbs - Belgian Pils
1oz - Amarillo @ 60 minutes
10 Clementines
Dried Orange Peel
Wyeast 1332 Northwest Ale

The grain bill is pretty light, but I think this may fair well...we shall see tomorrow! Thanks for some great ideas, dood!

I will rock a Dr. Turkleton dance if this is good! SCRUBS!!!

August 20, 2011 | Unregistered CommenterJoe

In the other short pour you mentioned dry zesting. Did you add sweet or bitter orange peel to your secondary?

August 24, 2011 | Unregistered CommenterScott

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