I am confident that one of these experimental batches will yield a close enough match. On Sept 3 I will open one bottle from each batch and try them out. The plan is to keep the beer at room temperature for 3 weeks before the taste test. On the 4th and 5th gallon I increased the amount of extract to 1.5tsp and 2tsp respectively. The aroma was not as pungent and seemed quite pleasant. On the third gallon I decided to cut back on the extract and only added 1/2tsp to the gallon. Each bottle was labeled to indicate the 1tbs extract per gal. Lemon has traditionally been served with wheat beers, says. I went ahead and left it that way and produced 9 bottles. Lost Coast Brewery of Eureka, CA, thought they would be perfect for its Tangerine Wheat. It was quite a bit more pungent than the commercial product. The second gallon I added 1tsp of the extract and it smelled really nice but my first thoughts was it was to much extract. The beer smells and tastes good but a few weeks in the bottle will make a difference. I wanted to see how the beer would taste with the original additions of tangerine rind and juice. The first gallon I did not add any tangerine extract. I separated the beer into 5x1-gal batches to contain different levels of tangerine oil extract addition. Here are the particulars of the bottling process.Įnding SG (specific gravity) was measured at 1.009 so I made a 1/4 cup sugar solution(1 cup water, 1/4 cup sugar, 2oz citric acid and heated to 190F for 5 min) and racked the beer from it's secondary into a bottling carboy containing the sugar solution. As I had mentioned before I was going to add different quantities of Tangerine Oil Extract to different bottles to see if I can come up with a close match for one of my favorite beers. Well.on August 7th, the experiment was bottled. Sure, lemon zest is more potent than orange or tangerine, but after you do it once you will need to adjust for desired intensity.On my last post I mentioned that I was attempting to clone Lost Coast's Tangerine Wheat Beer. Tangerine Wheat is a Fruit and Field Beer style beer brewed by Lost Coast Brewery and Cafe in Eureka, CA. Find quality adult beverage products to add to your Shopping List or order online. I do this with the zest of one large lemon ans 2 oz vodka in 5 gallons and get a prominent, bright lemon flavor. Shop for Lost Coast Tangerine Wheat Ale (6 Bottles/12 Fl Oz) at Ralphs. If not, just add it to the primary after the bulk of the fermentation is done.īasically you're making a tincture which has the benefits of being both sterile (from the vodka), and going into the secondary where the aromatics won't get scrubbed out by vigorous fermentation. If you use a secondary fermenter, put it in there. Touch device users, explore by touch or with. When autocomplete results are available use up and down arrows to review and enter to select. Lost Coast Tangerine Wheat - it has a nice tangerine after taste. Dump the slurry in the beer and let it sit until you bottle. Lost Coast Tangerine Wheat - it has a nice tangerine after taste. Let beer complete primary fermentation (about a week).ģ. Zest the fruit and put it in a jar with a few ounces of vodka (enough to cover it and make a "slurry".Ģ. Sub in some Vienna instead of part of the Pale and maybe some Crystal 40 (go easy).Īlso for the zest, try this method - I use it for a lemon-coriander wheat that really gets a prominent lemon flavor:ġ. I think the grains will help to round it out. Try Lost Coast Brewerys Tangerine Wheat for a taste sensation. But some biscuit or Vienna is nice to make it more interesting. Someone said honey malt, but I've never used it (it does smell like honey). Coriander seed is actually what seems to give the most orange flavor, though.įor your grains, you might want a little something to round it out. Crisp and refreshing, it’s everything you could ever want from a Belgian-style white. The Great White is the original gangsta, and it remains one of our very favorites to this day. And I do wits and Belgian styles with tangerines or orange. Open wide for the beer that started it all. I do this with grapefruit in the summer (in a blond) and it's very interesting. You'll get bitterness from the skin, some tart and bitterness from the juice, and then hopefully some tangerine from the zest. Smash/squeeze the fruit and add at 10 minutes (fruit, pulp, juice, etc. You might consider zesting, and then rough chopping the fruit (don't peel). That's pretty cold for US-05, but some say it gets peach flavor at low temps, which might be ok for this one. The smell/aroma comes from things that can boil away quickly. I add zest closer to the end - like 5 minutes or at flameout.
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