8.45 lb Domestic (2 Row) US (2.0 SRM)
1.10 lb Munich Malt (7.0 SRM)
0.88 lb Caramel/Crystal Malt - 40L (40.0 SRM)
0.44 lb Victory Malt (25.0 SRM)
0.11 lb Pale Chocolate (200.0 SRM)
1oz. Sweet Orange Peel (5 min boil )
.70 oz Citra [13.50 %] (60 min)
1.00 tsp Irish Moss (Boil 10.0 min)
0.50 tsp Yeast Nutrient (Boil 10.0 min)
1 Pkgs California Lager (Wyeast Labs #2112)
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.98 lb
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.47 qt of water at 161.0 F 152.0 F
8 - 12 Clementines, peeled - used 12
Heat fruit meat in 1/2 gallon of water to 160F and cool immediately.
Add liquid and solids to primary fermenter.Smashed the fruit to break the skin
Ferment @ 60F.
Moved to secondary and added the zest of two navel oranges for 14 days.
I can't take credit for designing this as it's from an episode of brew tv that Chip Walton did. Except he did an extract version which you can find here
.This is basically Jamil's California Common recipe except I cut back on the hops to let the Clementine flavor come through.Clementines are seasonal during the winter but mandarin oranges which they are in the same family and available now would probably work just as well. I really like the way the orange flavor goes with this style.I used a bucket for primary as it made adding the fruit easier. Before racking to secondary I used a sanatized slotted spoon to scoop out the chunks and smashed them with another spoon to get out the juice. A colander may work better and be easier though.