Recipe		Spiced Clementine Robust Oatmeal Porter		Style		Robust Porter
Brewer				Batch		5.00 gal
Extract

Recipe Characteristics

Recipe Gravity		1.060 OG		Estimated FG		1.015 FG
Recipe Bitterness		28 IBU		Alcohol by Volume		5.8%
Recipe Color		16° SRM		Alcohol by Weight		4.6%

Ingredients

Quantity		Grain		Type		Use
6.60 lb		Amber malt extract		Other		extract
0.25 lb		American chocolate malt		Other		mashed
0.25 lb		Black Patent		Other		other
0.50 lb		Crystal 80L		Other		mashed
1.00 lb		Flaked oats		Other		mashed
Quantity		Hop		Type		Time
0.50 oz		Centennial		Pellet		5 minutes
0.50 oz		Cluster		Pellet		15 minutes
0.50 oz		Fuggles		Pellet		5 minutes
0.50 oz		Fuggles		Pellet		15 minutes
1.00 oz		Willamette		Pellet		55 minutes
Quantity		Misc		Notes
1.00 unit		Ale yeast		Other		smack pack
1.00 unit		Corriander Seed		Other		.84 ounces
1.00 unit		Generic		Other		oatmeal, 18 ounces
1.00 unit		Generic		Other
1.00 unit		Orange Peel, Sweet		Other		flavoring, actually, it was the peel of four clementines

Recipe Notes

Sunday, December 9. Added the clementine peel at 30 minutes. Added the coriander at 60, and let it soak in for about 5 minutes. Poured the whole mess into the primary, added the yeast, and secured the air lock.

Batch Notes

Bubble bubble. I'll strain out the clementine and the coriander on thursday when going to the secondary,
and it looks like it's gonna sit in seconday until after the new year, when we get back. Final Notes -- Overall, a bit
disapointing. Use bitter orange, as the clementine was too sweet. Something wrong with the carbonation, as it never bubbled very
well. Left it in the secondary for almost a month, which might have contributed.