Once I explained this to Mary she asked me the next logical question as only a 6 year old can, "daddy, can you name a beer after me?" I said yes, Mary. So this year's rendition of the clementine hefeweizen is affectionately referred to as Mary's Ale. Here is the recipe and brewing instructions. Enjoy.
Kiss of Clementine II (Mary's Ale)
Brewed: January 5, 2012
68 degrees F
6.0 lbs. Wheat liquid malt extract
1.0 oz Crystal hops (2.8 alpha) (60 minutes)
1.0 oz. Sweet Orange peel (10 minutes)
12 Clementines, peeled
White Labs 029 German Ale/Kolsch yeast
2/3 cup priming sugar
The night before brewing, prepare a yeast starter using 1300 mL of water and 1 cup of DME.
Bring 2.5 gallons of water to a boil. Remove from heat and stir in wheat malt extract. Return to a boil and add bittering hops. Boil for 60 minutes. During the last 10 minutes of the boil, add the Sweet Orange peel. After 60 minutes of boiling, remove from heat and place in an ice bath in the kitchen sink.
In a separate pot, add the fruit meat to a half gallon of water. Raise temperature to 160 degrees and hold for duration of the kettle boil. When boil is complete, place in ice bath to cool then proceed.
Fill a 6.5 gallon carboy with one gallon cold, filtered water. Sparge the fruit mixture into the fermenter using a strainer to remove fruit meat. You may also use a potato masher or other sanitized device to mash the fruit juice into the fermenter. Add the cooled wort. Top off with cold water to make 5 gallons. Take gravity reading. Aerate the wort for 45 minutes using an aeration system. Pitch the yeast. Store in a dark place to ferment.
In two weeks, rack to a secondary fermenter. Continue to store in a dark place.
In two more weeks, bottle with priming sugar solution.
Beer will be ready to drink after two weeks of bottle conditioning. Makes approximately two cases.