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Old 10-12-2012, 05:05 PM   #1
Scot_chale
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Apr 2012
Benson, Minnesota
Posts: 89
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So, my lady keeps putting clamato in her grain belt, and being the people pleaser I am, i thought i'd try and brew a light ale while clamato in it. Not sure about a lot of these steps, but I think it'll work. My main concern is adding the clamato to the bottles at bottling. I felt this was the best way to infuse the clamato without compromising the beer primary fermentation. I won't be brewing for a couple weeks, but I thought i'd share this and see what you all think! thanks!

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Aunt Flow's Bloody Beer recipe

2 gallons MR BEER kegs for primary and secondary

full volume boil- start with 3 gallons water.

steep 1lb Rahr Premium Pislner crushed till water reached 170 degrees
remove and drain

stir in 3.15 Northern Brewer Pilsen Malt Syrup

bring to boil

add 1oz willamette whole hops (60 min)
add 1/2oz Crystal pellet hops (30 min)
add 1/2oz Crystal pellet hops (15 min)

rehydrate 2 grams Mr Beer Brewing Yeast

2 weeks primary

at secondary top volume loss with clamato

2 weeks secondary

bottling day-

1/5cup white sugar boiled with 4oz water, then cooled

add 1/2oz of clamato to each bottle when filling

carbonate for 2 weeks at room temperature

cold condition for 2 weeks

 
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Old 10-14-2012, 05:36 PM   #2
tgmartin000
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May 2011
Denver, CO
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My only criticism would be to change the name. It doesn't exactly scream "drink me! ".

 
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Old 10-14-2012, 08:42 PM   #3
Scot_chale
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Apr 2012
Benson, Minnesota
Posts: 89
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haha my lady agreed. i recently brewed a batch for my buddy's birthday called Bruce's Brown Eye P A that was a black ipa. disgusting names is kind of my thing. by vienna lager was called Brick **** House. it's just what I do. it's my little way of trying to keep my friend's from raiding my home brew.

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Old 10-18-2012, 07:27 PM   #4
najel
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Feb 2012
Mankato, MN
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Just wondering if you considered the sugar content of the Clamato when you calculate your priming sugar amount? It almost certainly contains sugar, so I think it would be good to figure out how much and if it is fermentable to avoid bottle bombs.

 
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Old 10-19-2012, 05:10 AM   #5
Timmyg316
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Aug 2012
Halifax, NS
Posts: 41
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This is no offence to TC or his skills, but the idea of clamato in beer makes me want to vomit.

 
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Old 10-21-2012, 02:31 AM   #6
Scot_chale
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Apr 2012
Benson, Minnesota
Posts: 89
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to be honest- that's why I posted this thread. i want to make sure it comes out red and the clamato taste is present, but i didn't know if it would cause any problems. i'll check it out and update you. i'm not brewing it any time real soon so i wanna flesh this out before i take the dive and try it.

 
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Old 10-21-2012, 02:32 AM   #7
Scot_chale
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Apr 2012
Benson, Minnesota
Posts: 89
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Quote:
Originally Posted by Timmyg316 View Post
This is no offence to TC or his skills, but the idea of clamato in beer makes me want to vomit.
hey man- it's for my lady. rack up the brownie points when you don't need 'em. that's my motto. and it'll be fun to brew- regardless if I drink it or not. I've got 5 gallons of a Winter Spiced Ale and 5 gallons of Caribou Slobber on deck right now. my taste buds are satisfied. may as well try to satisfy hers as well.

 
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Old 10-21-2012, 01:24 PM   #8
zachattack
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Mar 2012
, MA
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Quote:
Originally Posted by Scot_chale View Post
may as well try to satisfy hers as well.
When Aunt Flo's visiting? Earn those red wings!


 
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Old 10-21-2012, 06:36 PM   #9
Johnnyhitch1
 
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Dec 2011
SiX-ThReE-OnE, NY
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i would think the clamato needs to be refrigerated let alone if it contains sulfites, it will stop yeast growth...just something to think about when your carbing them up
shes got the right idea "mixing" it out of the bottle. This is the way they do it in mexico and seems like it would give you the most flavor.
Brew a light lager or cream ale with 2-3 jalepenos OR 1 habenero as a spicy base for the Bloody beer
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Old 10-22-2012, 05:15 PM   #10
Scot_chale
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Apr 2012
Benson, Minnesota
Posts: 89
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thanks for all the great comments. i'm ordering the ingredients this week and hope to brew sunday (10/27/12). I chatted with the northern brewer dudes on the live chat and I have made some adjustments.

the hop additions raised the IBU too much, so to balance things out, I am going with the following-

1/4oz Willamette Whole Hop (60min)
1/4oz Willamette Whole Hop (20min)

Being that this is a two gallon batch- he said that will help balance things without it coming out bitter.

in response to adding clamato to the bottle:

there are 10 grams of sugar in 1 liter of clamato. this is small enough to not cause any problems.
the sulfite question is one to take into consideration, but i'm gonna roll the dice. it's 2 gallons, and meant to be an experiment.
i couldn't find anything on the bottle that says it contains them- so i'm gonna have faith in my yeast.

one last question before I order my ingredients would be yeast choice. I burned up my left over Mr Beer yeast on some cider/graff last weekend so I'll need to get at least 2 grams of some sort. any suggestions?

 
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