Clementine IPA Recipes?

Zest, or rind (with the pith removed) added as a hop stand / whirlpool, or to the secondary. I'd lean towards zesting personally. It's quite a bit more labor intensive, but the results are definitely worth it.

 

Another option is to make a tincture using vodka and zest, and then add it to your taste at the time of bottling/kegging.

 

You're in luck because @SFACRKnight is a wizard when it comes to brewing with Clementines.

 

lol @Brew_Betty how do you remember these things?
I use cuties at flameout for my witbier. For 10 gallons I use between five to ten (depending on size) cuties halved and juiced, I throw them in at flameout and let the stand for 10 minutes, chill to 170 like a hopstand for 20, and then chill to pitching temps. I like cuties and clementines because they have no pith and don't contribute bitterness at all. For an IPA I would maybe lean towards more heavy handed with an IPA, but too much and you'll get some sourness from the juice. It may be a good idea to halve, juice, and discard half the juice if you go with more than 5 clementines for a 5 gal batch.

 

@SFACRKnight do you add the juice and the juiced cuties at flameout or just the fruit without the juice. Im fairly new to home brewing and am trying to figure out recipes for a grapefruit ipa and a blood orange ipa

 

I added my juice as well, however I got pretty heavy handed with a batch (ten halved and juiced clementines in a ten gallon batch) and when it was finished it was very acidic. I would probably add half the juice for an IPA and go with 5 medium to large clementines tops

 

Thanks for the info man. Cant wait to try that out

 

I remember an episode of either Brewing Tv where Chip made a clementine ale, I can dig around and find a link if you like.

 

He also has a tasting review and fermentation update mini episode as well