Brewed by Chip Walton in Brewing TV - Episode 29
Kegged and carbonated tasting notes by Chip, Mike, and Jake straight out of secondary fermentor
Extract w/ specialty grains for 5 gallon batch Anticipated OG - 1.045-ish Actual OG - 1.038 (too much top-off water)
Steep: - 1.5 lbs Caramel 60 Fermentables: - 3.15 lbs NB Gold LME (60 min) - 3.15 lbs NB Gold LME (15 min) Hops: - 1 oz Northern Brewer pellet hops (60 min) Other: - 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 Yeast: - Wyeast 2112 California Lager PROCESS - Pre-boil: Steep grains - 60 min: LME, 60 min hops - 30 min: peel, heat, then cool fruit & juice*** - 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 - Ferment @ 60F. *** Heat fruit meat in 1/2 gallon of water to 160F and cool immediately. Add liquid and solids to primary fermenter.