vinnythering
Well-Known Member
Well dang it there I go getting ahead of myself again. I planned to make a tangerine porter WITHOUT seeking the advice of others. I keep doing this with poor results... Anyway, here is my recipe:
43.0% 5.00 lb pale malt
25.8% 3.00 lb munich
15.1% 1.75 lb crystal 60
6.50% 0.75 lb honey malt
5.40% 10.0 oz chocolate malt
4.30% 0.50 lb carapils
12 qt water @ 156F for 45 mins
4.5 qt boiling water for mash out for 10 mins
1.25 oz Ahtanum 5.2% @ 60 mins
1.00 oz Ahtanum 5.2% @ 15
0.75 oz Ahtanum 5.2% @ flameout
Tangerine zest @ flameout
1.059 OG
29.8 IBUs
26 SRM
Burton Ale Yeast WLP023
2 weeks primary @ 67
2 weeks secondary @ 67
2 weeks bottle condition
I have NO CLUE how much tangerine zest to add. I want it to be very much present but not overpowering. I was originally going to add around 10 but after reading some other recipes I'm considering halving that because apparently it is just WAY too much. Also, do I strain the zest out, dump it into my primary, or wait to add it to the secondary? Too many questions...
I was thinking that it would be a good idea to swap out half of my hops for something a little more style-appropriate, but I'm unsure what.
The grain has already been milled and mixed so there is no adjusting there other than adding more.
I'm not really concerned that I am going to ruin it. I'm sure it will come out drinkable. I am concerned, however, that I am straying too far from the accepted style and it will be a dark mess of random flavors.
Here was my original plan: Make the beer, add zest at end of boil, dump all of it into primary, rack to secondary, bottle. Correct me if I'm wrong.
Any thoughts on this recipe? Thanks.
43.0% 5.00 lb pale malt
25.8% 3.00 lb munich
15.1% 1.75 lb crystal 60
6.50% 0.75 lb honey malt
5.40% 10.0 oz chocolate malt
4.30% 0.50 lb carapils
12 qt water @ 156F for 45 mins
4.5 qt boiling water for mash out for 10 mins
1.25 oz Ahtanum 5.2% @ 60 mins
1.00 oz Ahtanum 5.2% @ 15
0.75 oz Ahtanum 5.2% @ flameout
Tangerine zest @ flameout
1.059 OG
29.8 IBUs
26 SRM
Burton Ale Yeast WLP023
2 weeks primary @ 67
2 weeks secondary @ 67
2 weeks bottle condition
I have NO CLUE how much tangerine zest to add. I want it to be very much present but not overpowering. I was originally going to add around 10 but after reading some other recipes I'm considering halving that because apparently it is just WAY too much. Also, do I strain the zest out, dump it into my primary, or wait to add it to the secondary? Too many questions...
I was thinking that it would be a good idea to swap out half of my hops for something a little more style-appropriate, but I'm unsure what.
The grain has already been milled and mixed so there is no adjusting there other than adding more.
I'm not really concerned that I am going to ruin it. I'm sure it will come out drinkable. I am concerned, however, that I am straying too far from the accepted style and it will be a dark mess of random flavors.
Here was my original plan: Make the beer, add zest at end of boil, dump all of it into primary, rack to secondary, bottle. Correct me if I'm wrong.
Any thoughts on this recipe? Thanks.