tag:blogger.com,1999:blog-5565863568374586968.post4895464427766869529..comments2023-11-03T05:57:47.063-07:00Comments on Clint's Musings: Clementine Hefeweizen Tasting NotesClinthttp://www.blogger.com/profile/03244573616625398381noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5565863568374586968.post-36477247180203708602012-06-22T05:28:24.193-07:002012-06-22T05:28:24.193-07:00This authentic seasoning blend combines flavorful ...This authentic seasoning blend combines flavorful spices, herbs and vegetables into a treat that you won't soon forget. and it should happen with the help of <a href="http://www.hanceysturf.com.au/" rel="nofollow">Palmetto Buffalo</a> and we have extra detail if you want to have visit our site.www.hanceysturf.com.aualenlee4https://www.blogger.com/profile/12401279326182943294noreply@blogger.comtag:blogger.com,1999:blog-5565863568374586968.post-23991456296406115852012-03-21T09:52:58.379-07:002012-03-21T09:52:58.379-07:006.0 lbs. Wheat liquid malt extract
1.0 oz. Crystal...6.0 lbs. Wheat liquid malt extract<br />1.0 oz. Crystal hops (2.8 alpha) (60 minutes)<br />1.0 oz. Sweet Orange peel (10 minutes)<br />12 Clementines, peeled<br />White Labs 029 German Ale/Kolsch yeast<br />2/3 cup priming sugar<br /><br />The night before brewing, prepare a yeast starter using 1300 mL of water and 1 cup of DME.<br /><br />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. <br /><br />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 boil. When boil is complete, place in ice bath to cool then proceed. <br /><br />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.<br /><br />In two weeks, rack to a secondary fermenter. Continue to store in a dark place. <br /><br />In two more weeks, bottle with priming sugar solution. <br /><br />Beer will be ready to drink after two weeks of bottle conditioning. Makes approximately two cases.Clinthttps://www.blogger.com/profile/03244573616625398381noreply@blogger.comtag:blogger.com,1999:blog-5565863568374586968.post-34950746968276655022012-03-20T19:45:59.561-07:002012-03-20T19:45:59.561-07:00p.s. Refer to my post "Sweet, Tasty Beer"...p.s. Refer to my post "Sweet, Tasty Beer" for a link to the recipe. I used slightly less malt extract (6lbs) than what was recommended in the recipe.Clinthttps://www.blogger.com/profile/03244573616625398381noreply@blogger.com