Thoughts on this Clementine Session IPA Recipe?

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Paging @FATC1TY.

 

Not a bad recipe, I'm assuming a mini mash.

For a session IPA, I'd mash higher with your grist, to leave some body.

Kick down, or knock out the crystal. Use maybe half a pound of the crystal and drop the carapils, IMO. Mash higher, and with the extract you'll have plenty of body to not have hop water.

I think you'll need more hops. Cascade will be good, Citra in moderation, but Mosaic might be a tad out of place, but probably tasty.

I'll look to add some Simcoe, or even some Amarillo if you have americna varieties. Mandarina Bavaria works pretty well with orange for more than a couple reasons.

Add most of it late to the recipe, and add ZEST to the whirlpool/chilling of the kettle. Don't boil it.

Don't even add the meat.. it'll soak up beer, and it won't add a whole lot. Zest has plenty of the oil and flavor you want. Plus, the meat will have sugars, that will toss your gravities off and dry your beer out even more, which you want to avoid in some cases for a session beer so it's not watered down.

You could dryhop it, and add some zest to it as well before packaging.

 

If you are going to add the actual orange always do it in the secondary and also do it like dry hopping, in a weighted bag keeping it submerged. If you use it in the primary a lot of the aroma and flavor gets eaten alive by the yeast.

I make a Grapefruit saison where I peel the grapefruit and smash the hell out of it to get out the juice and mix it with a bit of sugar then strain it to make a really delicious grapefruit syrup which I add to my beer in the secondary. It also works with blood oranges and I would assume you could get a good flavor from your clementines that way especially if you use the zest as well. It will add quite a bit of sugar though so be careful of that.